• 100 g sugar snaps, washed
  • 100 g pack asparagus spears, washed and halved
  • 100 g broad beans
  • 1 soft round lettuce, washed
  • 1 little gem lettuce, washed
  • ¼ cucumber, washed and thinly sliced
  • 2 tbsp pumpkin seeds, toasted
  • 2 tbsp fresh chives, rinsed and chopped

For the dressing

  • 3 tbsp mayonnaise
  • 3 tbsp Greek-style yogurt
  • 1 small ripe avocado, halved, stoned and diced
  • 1 garlic clove, peeled and crushed
  • 1 anchovy fillet in oil, drained (optional)
  • 10 g fresh mint leaves, rinsed
  • 4 tbsp lime juice (1-2 limes)
  • 2 tbsp extra-virgin olive oil


  1. 1

    Bring a pan of salted water to the boil. Add the sugar snaps, boil for 2 minutes, then scoop into a colander with a slotted spoon and refresh under cold water. Slice lengthways and leave to drain on kitchen paper. Add the asparagus and broad beans to the boiling water and cook for 2 minutes. Drain, refresh and drain again on more kitchen paper. Pop the broad beans out of their skins. 


  2. 2

    Break the lettuces into separate leaves; tear any larger leaves, then scatter them in a bowl or on a large serving platter. Next, scatter over the sugar snaps, asparagus spears, broad beans and thinly sliced cucumber. 


  3. 3

    Put all the ingredients for the dressing into a food processor and blend until smooth. Add a tablespoon of cold water to make a drizzle consistency. Season to taste. 


  4. 4

    Drizzle the dressing over the salad, sprinkle with the toasted pumpkin seeds and chopped chives, and serve straight away. 


Nutritional Details

Each serving provides
  • Energy 787kj 188kcal 9%
  • Fat 16.1g 23%
  • Saturates 2.6g 13%
  • Sugars 2.4g 3%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

2.5g carbohydrate 1.7g fibre 3.3g protein

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