Recipe

Courgette and asparagus salad with lemon pistachio dressing

Side dishes don't get much easier than this courgette and asparagus salad recipe! Ready in just 15 minutes and served with a lemon pistachio dressing, this fresh dish is the perfect summer bite

  • 15 mins cooking
  • Serves 8
  • Print
    Print

Ingredients

  • 2 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon honey
  • 60 gram toasted pistachios, finely chopped
  • 3 bunch asparagus, trimmed
  • 500 gram courgettes, thickly sliced on the diagonal
  • 100 gram baby rocket

Method

  • 1
    Bring a large pot of salted water to the boil.
  • 2
    Put lemon juice, olive oil, honey and pistachios into a screw-top jar. Season with sea salt and freshly ground black pepper. Shake well and set to one side.
  • 3
    Place asparagus into boiling water and cook for 1 minute. Remove and plunge into cold water. Add courgette to the water and cook for 1 minute. Drain and rinse under cold water.
  • 4
    Put asparagus and courgette into a bowl, then pour over the dressing. Toss to combine and season with a little more ground pepper.
  • 5
    Arrange rocket over the base of a serving platter, then top with the dressed asparagus and courgette.

Notes

  • Serves 8-10.