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Raw spring salad
Asparagus, radish, courgettes & fresh herbs
Dairy-free
df
Gluten-free
gf
Vegan
vg
Vegetarian
v
Raw spring salad
Asparagus, radish, courgettes & fresh herbs
Dairy-free
df
Gluten-free
gf
Vegan
vg
Vegetarian
v
Serves
4 as a side
Cooks In
10 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Alfresco
Sides
Quick fixes
Vegetable sides
Nutrition per serving
Calories
44
2%
Fat
1.7g
2%
Saturates
0.3g
2%
Sugars
2.8g
3%
Salt
0.5g
8%
Protein
3.8g
8%
Carbs
3.3g
1%
Fibre
2.2g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Christina Mackenzie
Tap For Method
Ingredients
1 bunch of asparagus
1 bunch of radishes
4 baby courgettes
½ a bunch of fresh mint , (15g)
½ a bunch of fresh dill , (15g)
1 lemon
extra virgin olive oil
Tap For Method
Recipe From
Jamie Magazine
By Christina Mackenzie
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Tap For Ingredients
Method
Prepare a large bowl of iced water.
Speed-peel the asparagus, radishes and courgettes into ribbons. Place in the iced water.
Pick and finely chop the mint and dill, and place in a bowl. Squeeze in the juice of the lemon, drizzle over a little oil and season well.
Remove the vegetables from the water and spin until dry. Place in the bowl with the dressing, toss well and serve.
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Recipe From
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By Christina Mackenzie