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: 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