Green bean and radish chopped salad

Cooking Salads Green bean and radish chopped salad

Take the best produce of summer produce and chop up a salad of green beans and radish.

Lables: Low carb Low fat Low kilojoule Low sodium Vegan Vegetarian Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make Basic lemon dressing: Place oil and lemon juice in a screwtop jar. Season with salt and pepper. Secure lid. Shake to combine.
  2. Bring a saucepan of water to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender. Drain. Refresh in a bowl of chilled water. Drain. Pat dry with paper towel.
  3. Remove outer leaves and core from lettuce. Separate leaves. Wash and pat dry with a tea towel. Roughly chop. Place lettuce, beans, radish, egg, tomato, olives and chives in a bowl. Add dressing. Toss to combine. Serve.

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150g green beans, trimmed, halved
1 baby cos lettuce
4 small radishes, trimmed, chopped
2 hard boiled eggs, roughly chopped
2 large tomatoes, roughly chopped
1/4 cup pitted black olives, sliced
1 tbsp chopped fresh chives
2 tbsp extra-virgin olive oil
1 tbsp lemon juice

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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