Summer crunch salad

Summer crunch salad

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins Ready in 20 mins

Skill level

Easy

Servings

Serves 4

The crunchiness of green beans works particularly well in this salad

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
178
protein
9g
carbs
3g
fat
15g
saturates
5g
fibre
2g
sugar
2g
salt
0.38g

Ingredients

  • 200g pack small button mushrooms, finely sliced
  • juice 1 lemon
  • 200g green beans, trimmed
  • handful soft green herbs, such as basil, chervil, parsley and tarragon
  • 100g cherry tomatoes, quartered
  • 3 tbsp olive oil
  • 75g parmesan (or vegetarian alternative), shaved into large curls

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Method

  1. In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
  2. Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

Recipe from Good Food magazine, July 2007

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Comments

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disneydani's picture
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I really like this recipe, so quick and easy to make. I normally make a salad by combining everything in the fridge in a bowl and hoping it works out! So it was great to follow a recipe and it work out so well.

I added pine nuts as well and thought it was a great addition. 75g of Parmesan was way too much so I added 25g and then added some dry cottage cheese.

Would go really well with a salmon or beef steak.

tanyac032002's picture
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I've made this salad numerous times now and everyone says how tasty it is! Great flavour combo. For extra flavour and crunch add some toasted pine nuts!

middle_pin2's picture
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Tried the green beans with shallots and walnut oil as suggested above. lovely.

katyrouth's picture
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A lovely subtle salad for hot summer days. I added some home-made chunky croutons and some goat's cheese to make it more of a main meal, and used mint and basil as the herbs as that's all I would get hold of!

chhagger's picture
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Easy to prepare, colourful and enjoyed by adults and children alike.

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