RECIPES UNDER $10 VEGETARIAN

Spring Salad

Spring Salad

Summary

Servings 3
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

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Ingredients

  • 1 Bunch Asparagus Chopped Into 3 (removing Woody End)
  • 2 Broccoli Heads Chopped Small
  • 1 Zucchini, Thinly Slice With Vegetable Peeler
  • 1 cup Fresh Peas
  • 1 cup Radish Thinly Sliced With Vegetable Peeler
  • 1/2 Bunch Dill, Chopped
  • 1/2 Bunch Parsley, Chopped
  • 1 tbsp Olive Oil
  • Salt And Pepper

Nutrition Information

Qty per
185g serve
Qty per
100g
Energy 60.926666666667kcalcal 32.869595929479kcalcal
Protein 3.5466666666667gg 1.9134068316536gg
Fat (total) 1.4466666666667gg 0.78046857606925gg
 - saturated 0.88666666666667gg 0.47835170791341gg
Carbohydrate 9.53gg 5.1413817027235gg
 - sugars 3.4633333333333gg 1.8684489643686gg
Dietary Fibre 3.58gg 1.9313899785677gg
Sodium 143.41666666667mgmg 77.372489597649mgmg

Nutritional information does not include the following ingredients: Radish thinly sliced with vegetable peeler, Bunch Parsley, chopped, Olive oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Spring Salad

I love all things spring, especially the green veggies!! Spring time to us means the start of sunny warm weather, fishing in the boat with our kids and not many people around the beaches.

With a fresh catch of squid it calls for a fresh salad of vegetables picked from the garden when we get home after our hard morning fishing!

Although this salad is simply delicious on it own or with any other protein, I do love the freshness with seafood.

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Spring Salad

Method

  1. Blanch the asparagus, broccoli and peas in boiling water for 3-4 minutes the rinse under cold water.

  2. Place the zucchini in a salad bowl, add blanched vegetables and radish

  3. Drizzle with olive oil and add salt and pepper

  4. Toss well

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About Author

Megan May

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