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.