Grilled asparagus and zucchini salad

Cooking Salads Grilled asparagus and zucchini salad

This fabulous side is perfect for any occasion and any guest you want to impress!

Lables: Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Refresh under cold water. Drain. Peel.
  2. Heat a barbecue plate or chargrill on medium-high heat. Cook asparagus and zucchini for 2 to 3 minutes each side or until charred and tender. Place asparagus, zucchini, beans and mint in a large bowl.
  3. Place oil and vinegar in a screw-top jar. Secure lid. Shake until combined. Drizzle over asparagus mixture. Season with salt and pepper. Toss to combine. Serve.

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1 1/2 cups fresh broad beans
2 bunches asparagus, trimmed
3 medium zucchini, thinly sliced lengthways
1/4 cup fresh mint leaves
1 tsp olive oil
3 tsp red wine vinegar

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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