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overhead view of endamame salad in a bowl

Asparagus, Broccoli and Endamame Salad

Simple spring salad ready in 15 minutes
4.63 from 8 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine British
Servings 4
Calories 144 kcal


  • 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
Keyword asparagus, broccoli, endamame
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