Summer Crunch Salad
Refreshing and vibrant, this delightful recipe brings together tender green beans, juicy button mushrooms, and tangy cherry tomatoes. Tossed with a zesty lemon dressing and fresh herbs, this dish is a celebration of summer flavors. Finished off with a sprinkle of shaved Parmesan, it's an elegant and colorful salad that's perfect for a light and flavorful meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 178 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.38 milligram of sodium
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