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overhead view of endamame salad in a bowl
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5 from 5 votes

Asparagus, Broccoli and Endamame Salad

Simple spring salad ready in 15 minutes
Course Salad, Side Dish
Cuisine British
Keyword asparagus, broccoli, endamame
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 144kcal
Author Amanda


  • 150 g asparagus
  • 150 g broccoli tenderstem/broccolini
  • 150 g endamame beans
  • 100 g feta cheese
  • 4 tbsp fat free natural yogurt
  • 1 tbsp mint chopped


  • Cut the asparagus into 1 inch pieces on the slant, separating the tips
  • Trim the broccoli and slice each stem into 2.
  • Bring a large pan of water to the boil and add the asparagus to the pan for 2 minutes then add the endamame beans, asparagus tips and broccoli. for a further 2 minutes.
  • Once cooked drain immediately and place in a large bowl of water with 5 or 6 ice cubes.
  • When the ice has melted drain the vegetables well and place in a serving dish. Crumble the feta on top.
  • Mix some natural yogurt with chopped mint for an easy dressing,


Calories: 144kcal | Carbohydrates: 10g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 310mg | Potassium: 424mg | Fiber: 4g | Sugar: 5g | Vitamin A: 676IU | Vitamin C: 38mg | Calcium: 216mg | Iron: 2mg