Name: Asparagus, new potato and green beans salad recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 4
Ingredients: 500g new potatoes; 150-200g green beans; 100g asparagus tips; 4 medium eggs, hard boiled; Handful of rocket leaves

By Sue McMahon

published 20 July 2019

in Recipes

You'll be well on your way to reaching your 5-a-day with this healthy, hearty three veg salad. It's got tender asparagus, creamy new potatoes, crunchy green beans and protein rich egg, all on a bed of peppery rocket. You can whip up this salad in just 30 minutes, making it perfect for a filling lunch or light summer dinner.

Ingredients

500g new potatoes
150-200g green beans
100g asparagus tips
4 medium eggs, hard boiled
Handful of rocket leaves

For the dressing:

4tbsp virgin olive oil
2tbsp lemon juice
1tbsp wholegrain mustard
1tsp caster sugar
1tbsp freshly chopped parsley
Salt and pepper, to season

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Method

Place the potatoes in a pan of water and bring to the boil. Simmer for 12 mins. Add the beans to the pan and cook for a further 3 mins, then add the asparagus and cook for another 1-2 mins or until all the vegetables are just tender. Drain and then rinse them under cold water to cool them. When the potatoes are cool enough to handle, scrape off the skins and cut the potatoes in half.
Arrange the potatoes, beans and asparagus on plates, and top with a quartered egg and a few rocket leaves.
Meanwhile, mix together the olive oil, lemon juice, mustard, sugar, parsley and seasoning to make a dressing. Drizzle over the salad and serve.

Top Tip for making Asparagus, new potato and green beans salad

To make this more of a main meal, add some drained canned tuna.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.