First posted: Dec 8, 2015

Green Salad with Toasted Almonds



Cooks in:        Serves:4-6

  • About 10 tender stem broccoli stems
  • About 20 string (green) beans
  • About 20 asparagus spears
  • ½ cup frozen peas
  • 1 cup snap peas, halved lengthways
  • 1/4 cup almonds (or hazelnuts)
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp 
Small handful fresh mint or basil leaves, to garnish

What to do

1. To a large pot of salted boiling water add your broccoli and simmer for 2 minutes, then add in the beans and asparagus and simmer for another minute. Add in the frozen peas and snap peas and stir through, remove the pot from the heat and drain. Immediately add the greens to a large bowl of iced water and leave for 2-3 minutes before draining and setting aside.

2. Meanwhile, toast the almonds in a dry frying pan over medium heat, 5–7 minutes, stirring regularly until they are all golden brown and fragrant. Remove from the heat, allow to cool slightly and then roughly chop.

3. Arrange the greens on a suitable platter, sprinkle over the toasted almonds, drizzle over the lemon juice and olive oil; scatter over the fresh mint or basil leaves and serve immediately.

Notes: Add crumbled chèvre (goats cheese) or feta cheese if you like.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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