- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 178
- Carbohydrate Content: 3g
- Fat Content: 15g
- Fiber Content: 2g
- Protein Content: 9g
- Saturated Fat Content: 5g
- Sodium Content: 0.38g
- Sugar Content: 2g
Summer crunch salad Recipe
Summer crunch salad is a Healthy lunch recipe for 4 people, takes only 5 mins; recipe has button mushroom, lemon and green bean.
Ingredients
- Parmesan - 75g parmesan (or vegetarian alternative), shaved into large curls
- Cherry Tomato - 100g cherry tomato, quartered
- Olive Oil - 3 tbsp olive oil
- Green Bean - 200g green bean, trimmed
- Lemon - juice 1 lemon
- Herb - handful soft green herbs, such as basil, chervil, parsley and tarragon
- Button Mushroom - 200g pack small button mushroom, finely sliced
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.