This crunchy veg salad, with a tangy dressing, disappears at any gathering. It’s quick to make, too! We like it because it is just so easy to prepare, and is a healthy dose of greens.
Broccolini and snake bean saladCourse: SidesDifficulty: Easy
Gluten free, vegetarian
a parent of Wahroonga Public School
A crunchy vegie salad with a zesty dressing.
1 bunch broccolini
1 bunch snake beans (see tips)
4 cups spinach leaves
1/3 cup flaked almonds
1 lemon, juiced
1 tbs dijon mustard (see tips)
2 tsp honey
2 tbs olive oil
- Bring a large saucepan of water to the boil over high heat.
- Meanwhile, trim then chop the broccolini and snake beans into 5cm-long pieces. Add to the boiling water and blanch for 2 minutes or until tender-crisp. Use a colander to drain and refresh under cold water.
- Place the spinach in a large bowl. Tip the blanched vegies over the top.
- Preheat a grill on high. Scatter almonds over a baking tray and place under the grill. Grill for 30 seconds or until lightly toasted. Scatter over the vegies.
- To make the dressing, put the lemon juice, honey and mustard in a jug. Whisk until well combined. Add the oil and whisk until well combined and smooth. Drizzle over the salad just before serving warm or cold.
Tips and notes
- You can replace the snake beans with 200g green beans. The snake bean is also known as Chinese long bean and asparagus bean. The bean pods can grow 35-75cm long and are native to east and south east Asia. You can buy them at Asian and specialty grocers. They can be eaten fresh or cooked and are often used in stir-fries, soups and curries.
- Simply remove the nuts to make this dish nut free.
- Roasted zucchini strips, and steamed and sliced button mushrooms, also work well in this salad.
- Check the label to make sure the dijon mustard is gluten-free, if you are gluten sensitive.