Fresh Summer Salad

Name: Fresh Summer Salad
Yield: 10
Ingredients: 1.0kg White asparagus; 650.0g Asparagus, green; 2.0pc Cucumber; 1.0kg Fresh broad beans removed from pod; 500.0g Fresh peas removed from pod; 200.0g Quinoa; 4.0g Finely chopped tarragon; 0.0 Lemon Juice; 100.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 50.0g Dijon mustard; 25.0g Wholegrain mustard; 0.0 Pistachio Nuts; 0.0 Pea Sprout; 0.0 Tarragon Leaves

Vegetarian salad with white and green asparagus, fresh peas, broad beans, cucumber and quinoa. A perfect addition to your summer menu!

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Vegetables

White asparagus 1.0 kg
Asparagus, green 650.0 g
Cucumber 2.0 pc
Fresh broad beans removed from pod 1.0 kg
Fresh peas removed from pod 500.0 g

Quinoa

Quinoa 200.0 g

Sauce

Finely chopped tarragon 4.0 g
Lemon Juice
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 100.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Dijon mustard 50.0 g
Wholegrain mustard 25.0 g

To serve

Pistachio Nuts
Pea Sprout
Tarragon Leaves

Main Meals

Casual Dining

Vegetables

Salads & Bowls

Snacks & Sides

Local Favourites

Cafe/Takeaway

Vegetarian salad with white and green asparagus, fresh peas, broad beans, cucumber and quinoa. A perfect addition to your summer menu!

...

Preparation

Vegetables
- Peel the asparagus, Blanche the white asparagus, let it cool down.
- Blanche the green asparagus, peas and broad beans and put them directly on ice water. Pop the broad beans out of their outer skin.
Quinoa
- Cook the quinoa. Rinse with cold water and put it on a sieve.
Sauce
- Mix the Hellmann’s Real Mayonnaise with both mustards, chopped tarragon and bring to taste with some black pepper and fresh lemon juice.
To serve
- Mix the vegetables with the quinoa and sauce. If necessary, season with some salt and pepper.
- Finish the salad with some crushed pistachio nuts, pea sprouts and tarragon leafs.