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Spring salad

Bright asparagus, beans, and tender spinach in a zingy lemon-sesame glow.
Fresh, crunchy bites with a gentle heat from red chilli.
Finished with nutty seeds and silky oils for a springy, addictive salad.

side dish ⏱ 25 min 180 kcal / portion 25.0 g carbs / portion (estimated) vegan sesame 🔗 Original source

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Spring salad
v5 · rb0e705f985 20260727Z1751 300 g asparagus 200 g french bean 300 g broad bean 50 g baby spinach leaf 🍳 bring water to a boil ⏳ ⏱ 2-4 min blanch the asparagus and transfer to ice-cold water to chill and drain 🔪 ⏱ 5 min blanch the french beans and transfer to the asparagus bowl to drain and dry ⏱ 2 min blanch the broad beans, refresh, dry, and remove and discard the skins by pressing each bean gently between finger and thumb prepare the greens in a large bowl add the shallot and red chilli to the bowl 🌀 stir in the sesame oil, olive oil, lemon juice, sesame seeds, and nigella seeds and season with salt 🌀 taste and adjust seasoning if needed 🍽 serve the spring salad at once Spring Salad 🥗 1 piece shallot 1 piece red chilli ½ tsp sesame oil 3 tbsp olive oil 1 tbsp lemon juice 1 tbsp sesame seed 1 tsp nigella seed broad bean baby spinach leaf shallot, red chilli
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Preparation steps

  1. bring water to a boil
  2. blanch the asparagus for 2-4 minutes and transfer to ice-cold water to chill and drain
  3. blanch the french beans for 5 minutes and transfer to the asparagus bowl to drain and dry
  4. blanch the broad beans for 2 minutes, refresh, dry, and remove and discard the skins by pressing each bean gently between finger and thumb
  5. prepare the greens in a large bowl
  6. add the shallot and red chilli to the bowl
  7. stir in the sesame oil, olive oil, lemon juice, sesame seeds, and nigella seeds and season with salt
  8. taste and adjust seasoning if needed
  9. serve the spring salad at once

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