Mediterranean Spring Salad
serves 4
This Mediterranean spring salad is
full of vibrantly-colored vegetables and coated in a tangy
lemon-basil dressing.
8 asparagus spears — ends cut off
and halved
10 green beans — halved
1 cup frozen fava (broad) beans
1 carrot — peeled and sliced into thin rounds
1½ cups cherry tomatoes — halved
½ yellow pepper — cut into thin strips
½ zucchini — halved lengthwise and thinly sliced into half moons
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 tablespoon finely chopped fresh basil
½ garlic clove — minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
BRING a pot of water to the boil. ADD
the asparagus, green beans and fava beans and cook for 3 minutes.
REFRESH under cold water, drain, and place the asparagus and green
beans in a salad bowl. PEEL the fava beans (by removing the leathery
outer skins) and add to the same bowl with the carrot, cherry
tomatoes, yellow pepper and zucchini. COMBINE the olive oil, lemon
juice, basil, garlic, salt and pepper in a screw-top jar and shake
well to combine. TOSS the salad ingredients gently with the
dressing.
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