Spring green salad

Packed with 2 of your 5-a-day, this salad is also both vegan and gluten-free.

Spring green salad

A seriously smokey salad to spice up those seasonal spring veggies, this dish is a serious show-stopper.

Serves 6 Prep time 15 Cook time 10

Vegetarian Vegan Gluten-free


  • For the salad:
  • 150g peas
  • 30g coriander, chopped
  • 1 cucumber, peeled into thin ribbons
  • 150g radishes, finely sliced
  • 150g mangetout
  • 5 spring onions, cut into 3cm sticks
  • 250g asparagus spears, halved
  • For the dressing:
  • 3tbsp olive oil
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced
  • 1tbsp white wine vinegar
  • 2 tsp smoked paprika paste


  1. Half-fill a large bowl with cold water and a few ice cubes. Add the cucumber, radish and onions to the water.
  2. Meanwhile, bring a medium pan of water to the boil and cook the asparagus, mangetout and peas for 3 minutes or until soft.
  3. Drain the vegetables, then plunge straight into the bowl of iced water with the other vegetables. Leave them in here for 5 minutes, then drain and pat dry with kitchen towel.
  4. Toss all the veg in a salad bowl with half the coriander.
  5. In a small bowl, whisk the dressing ingredients with 1tbsp water and the remaining coriander.
  6. Season with a little pepper and drizzle over the salad.

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