Asparagus, Broccoli and Endamame Salad
Simple spring salad ready in 15 minutes
- 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: 144kcalCarbohydrates: 10gProtein: 11gFat: 8gSaturated Fat: 4gCholesterol: 23mgSodium: 310mgPotassium: 424mgFiber: 4gSugar: 5gVitamin A: 676IUVitamin C: 38mgCalcium: 216mgIron: 2mg