Spring Vegetable Salad
1cup Sugar snap peas
1 cup green beans
1 cup broccoli
1 cup peas (fresh or frozen) I like fresh.
1cup diced roma tomato
1 table sp finely chopped rosemary
¼ cup chopped mint
1 clove of garlic crushed
1 table sp fresh chilli finely diced (optional)
2 table sp macadamia oil
Zest of half a lemon
Salt and pepper to taste.
Bring a pot of water to the boil. Drop all of the green vegetables into the boiling water, cover with a lid. Bring back to the boil and cook for 1 minute.
Drain and refresh vegetables (refresh: drop cooked vegetables into a bowl of iced water after you drain them) then drain again.
Place all ingredients into a bowl, toss to combine, taste and adjust seasoning.
This salad will go with absolutely anything.
You know sometimes when you feel like salad, but don’t really want/have lettuce. Well this is my go to salad on those occasions. Its quick and easy and tastes great.
You can turn this salad into a meal in two easy steps, peel and chop a mango and shred or chop some leftover roast chicken. Toss through the salad. Prawns would be really nice in this salad too.