Asparagus, Snow Pea and Sugar Snap Salad

This is a vibrant spring salad to serve with your favourite piece of fish, chicken or beef

1 bunch asparagus
250g snow peas
250g sugar snap peas
½ bunch mint

Dressing
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic crushed
Salt and pepper



•    Blanch asparagus in boiling water for 2min
•    Add snow peas and sugar snaps and blanch for another minute
•    Drain vegies and place in a bowl of iced water to stop cooking
•    Mix olive oil, lemon juice, garlic, salt and pepper to make a dressing
•    Place drained vegies on a serving plate
•    Add roughly torn mint leaves
•    Drizzle with dressing
•    Serve with your favourite piece of fish, chicken or beef