Recipe: Shamrock Salad
INGREDIENTS
- 8 asparagus spears, woody ends cut off
- 1/4 cup of sugar snap peas
- 1/4 cup of snow peas
- 1/4 cup of fresh peas
- 50 g watercress
- 50 g rocket
- 2 celery stalks, diced
METHOD
1. Fill a saucepan halfway with water, and bring it to the boil.
2. Add the peas and asparagus and simmer for 2 minutes or until al dente (soft but still firm).
3. Strain in a colander and then refresh the veggies in iced water.
4. Put the lettuce, rocket and celery in a salad bowl.
5. Drain the refreshed asparagus and peas and add to the salad bowl of leafy greens.
6. Drizzle over the dressing, toss to combine and serve.
FOR THE DRESSING
Simply whisk together:
- 2 garlic cloves, minced
- a glug of olive oil
- 1 tbsp. white vinegar
- 2 tsp. wholegrain mustard
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