Summer Crunch Salad

The crunchiness of green beans works particularly well in this salad

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  178

• Protein

  9g

• Carbs

  3g

• Fat

  15g

• Saturates

  5g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.38g

Ingredients

• 200g pack small button mushrooms, finely sliced
• juice 1 lemon
• 200g green beans, trimmed
• handful soft green herbs, such as basil, chervil, parsley and tarragon
• 100g cherry tomatoes, quartered
• 3 tbsp olive oil
• 75g parmesan (or vegetarian alternative), shaved into large curls

Directions

1. In a bowl, toss mushrooms with half the lemon juice and set aside-the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
2. Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

Categories: Courses, Healthy, Seasonal, Vegetarian