Mix up the boring old salad and add some sweetness!


  • 2 tbsp olive oil

  • 1 tbsp cider vinegar

  • 1 tbsp fresh tarragon leaves

  • 2 cups frozen broad beans

  • 1 green or yellow zucchini

  • 1 stalk celery

  • 6 radish, washed

  • 1 x 250g punnet Victorian Strawberries, washed and hulled

  • 4 large lettuce cups

  • micro herbs to serve


  • 1.

    Whisk together olive oil, vinegar and tarragon in a large bowl.

  • 2.

    Place broad beans into boiling water and cook for 3 - 4 minutes.

  • 3.

    Using a peeler, peel ribbons of zucchini and celery. Add ribbons to boiling water and blanch quickly, then drain well.

  • 4.

    Toss vegetables in dressing and allow to cool. Slice radish and strawberries thickly, and toss into broad bean mix.

  • 5.

    Place a large lettuce cup or leaf on a serving plate, fill with salad mix and scatter with micro herbs.

  • 6.

    Serve with crusty bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 93kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 2g
  • Carbohydrate 6g
  • Sugar 3g
  • Sodium 23mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For ideas on how you can celebrate Victorian Strawberry Month in November, visit

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