Greens With Herby Lemon Vinaigrette
In this recipe, vibrant green beans, baby courgettes, and peas come together to create a light and refreshing summer salad. Blanched to tender perfection and tossed in a zesty herb dressing, this picnic-ready dish is a delightful balance of freshness and flavor. Perfect for outdoor gatherings or as a side to your favorite grilled dishes, this vegetable medley is sure to become a seasonal favorite.
— Constant Cookbook
Ingredients
- 200g green beans , trimmed
- 250g baby courgettes , halved and quartered lengthways
- 250g peas
- 4 tbsp olive oil
- 2 tbsp lemon juice
- handful flatleaf parsley , roughly chopped
- handful mint leaves, roughly chopped
- 1 tbsp snipped chives
Instructions
- Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don’t have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.
- For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Fat Content: 6 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.01 milligram of sodium
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