Cucumber and broad bean salad with preserved lemon dressing

Cucumber and broad bean salad with preserved lemon dressing

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And just like that, a side dish turns into your lunch.

The ingredient of Cucumber and broad bean salad with preserved lemon dressing

  1. 4 Lebanese cucumbers
  2. 2 bunches asparagus, trimmed, halved lengthways, cut into thirds
  3. 2 cups frozen broad beans
  4. 1/2 cup plain reduced-fat Greek-style yoghurt
  5. 1 small garlic clove, crushed
  6. 3 teaspoons finely chopped preserved lemon rind
  7. 1/2 small red onion, halved, thinly sliced
  8. 1/2 cup fresh mint leaves
  9. 1/4 cup fresh dill sprigs

The instruction how to make Cucumber and broad bean salad with preserved lemon dressing

  1. Using a vegetable peeler, peel cucumbers lengthways into ribbons. Place cucumber in a sieve set over a bowl. Set aside for 30 minutes to drain.
  2. Meanwhile, place asparagus and beans in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until asparagus is bright green and just tender. Drain. Refresh under cold water. Drain.
  3. Meanwhile, combine yoghurt, garlic, 1/2 the preserved lemon and 1 tablespoon water in a bowl. Season with salt and pepper.
  4. Peel broad beans and discard skins. Place asparagus, beans, onion, mint, dill and remaining preserved lemon in a bowl. Toss to combine. Arrange cucumber and asparagus mixture on a serving platter (see notes). Drizzle with dressing. Serve.

Nutritions of Cucumber and broad bean salad with preserved lemon dressing

fatContent: 64.53 calories
saturatedFatContent: 1.4 grams fat
carbohydrateContent: 0.7 grams saturated fat
sugarContent: 5.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 5.2 grams protein
sodiumContent: 2 milligrams cholesterol

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