This is a fresh and simple emerald green summer salad with a light, lemony dressing that makes the best of this seasonal bounty. Throw in some lightly cooked asparagus, a perfectly ripe avocado, and some baby leaves and you’ll want for nothing else (but if you’re super-hungry a big handful chopped crispy bacon thrown in before serving will sort you out)
If you can’t find fresh broad beans, or if your fresh ones are a little too big and woody, pod the beans, cook them, then slip the bright green beans out of their greyish skins and throw the skins away. It’s a bit fiddly but it’s worth the extra effort as the insides are the tasty bit.
The lemon dressing is sharp and fiesty, in contrast to the soft, sweet salad and creamy avocado, and as this recipe makes a healthy quantity, you will have plenty left over for another meal.
Serves 4 for a light lunch with some fresh bread or 6 as a summery BBQ side dish.
2 tbsp freshly squezed lemon juice
6 tbsp olive oil
1 tbsp white wine vinegar
2 tsp runny honey
½ tsp dijon mustard
1 tbsp finely chopped fresh chives plus extra for sprinkling over the finished salald.
½ tsp Maldon salt
1 large ripe avocado
Big bag of freshly washed baby salad leaves
200g skinny asparagus spears, trimmed
300g fresh young podded broad beans (frozen is also fine)
To make the dressing, whisk all the ingredients together in a small bowl until well combined. Taste and add black pepper according to your preference.
Boil or lightly steam the asparagus for a few minutes, until it still has bite, drain and refresh under cold water and set aside.
Repeat with the broad beans and if they are large or frozen, removethe silvery skins after they have been cooked. Set aside.
Arrange the salad leaves on a platter, and scatter over the cooled broad beans and asparagus. Just before serving, skin and chop the avocado and add it to the salad.
Pour over 2-4 tablespoons of the whisked dressing and serve. Any leftover dressing can be kept for a few days in the fridge.