All green salad

Refreshing green salad studded with toasted nuts.
recipes healthy vegetarian salad

Recipe from: 4 March 2014
Preparation time: 10 min
Cooking time: 10 min


  • 12
    asparagus spears
  • 12
    green beans
  • 1
  • 1
    pecan and/or macadamia nuts
  • 1
    handful of fresh mint
  • 1
    handful of fresh fennel
  • 1
    mixed green leaves
  • Vinaigrette:
  • 3
    olive oil
  • 1
    sesame oil
  • 1
    garlic clove - crushed
  • The juice of 2 lemons
  • Sea salt and black pepper to taste
Servings: Change Serving


Preheat the oven to 200°C

Blanch the asparagus and green beans in a large pot of boiling water. Only leave them in the water for a minute, until slightly tender and a lovely green colour. Immediately stop the cooking process by dropping the greens into ice-cold water. Scoop out and set aside to dry.

Heat the honey in a microwave for a few seconds. Pour over the nuts and roast on a baking tray for 5 minutes or until the nuts are golden brown. You need to keep a close eye on this as nuts burn notoriously quickly the minute you do something else.

Remove from oven, cool completely and separate nuts from one another.


Shake all the ingredients together.

Slice the asparagus in half lengthwise and mix the asparagus, beans, mint, fennel and mixed greens together with the vinaigrette. Divide onto 4 plates, and sprinkle nuts over.

Serve immediately with fresh warm crusty bread.

Recipes developed for Food Lover's Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.


Read more on: healthy  |  vegetarian  |  salads  |  recipes

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