Greens with herby lemon vinaigrette

Greens with herby lemon vinaigrette

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 10 mins


Serves 8
These zesty greens are the perfect accompaniment to a picnic or Summer roast

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal0
  • fat6g
  • saturates13g
  • carbs5g
  • sugars2g
  • fibre3g
  • protein3g
  • salt0.01g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g green bean, trimmed
  • 250g baby courgette, halved and quartered lengthways



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 250g pea



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp lemon juice
  • handful flatleaf parsley, roughly chopped
  • handful mint leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp snipped chive


  1. Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don’t have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.

  2. For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Apr, 2019
This recipe is a great idea for jazzing up a side dish of greens. I stuck with the recipe in so far that I boiled the green beans but decided to sauté normal courgettes. I had no peas but added added a can of chickpeas instead. The herbs are what really give it some oomph.
4th Jan, 2008
very nice- a good way of making otherwise bland vegetables tasty.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?