6 green beans – trim top and tail and cut into 3-4 cm pieces
4 spears asparagus – remove woody bottom and cut into 3-4 cm pieces
¼ cucumber – chopped 1-2cm pieces
¼ red onion – finely sliced
½ tin butter beans – strained & rinsed
¼ head lettuce – chopped
½ lemon – juiced
extra virgin olive oil, olives, free-range egg, many cheeses i.e feta, parmesan, mozzarella, mild cheddar, wensleydale; other dressings i.e herb ranch, yoghurt, French mustard
|Wash & prepare all ingredients as described.|
Bring a pan of salted water to boil and add the green beans & asparagus, boil for 3 minutes then strain and run veggies under cold running water to halt the cooking process, finally drain once more.
In a large mixing bowl combine cooked greens with the cucumber, red onion, butter beans and lettuce.
Season the salad with salt & pepper then dress with lemon juice, stir together again and place in a plate or bowl to serve.
Finish with any optional extras.