Mix up the boring old salad and add some sweetness!
Whisk together olive oil, vinegar and tarragon in a large bowl.
Place broad beans into boiling water and cook for 3 - 4 minutes.
Using a peeler, peel ribbons of zucchini and celery. Add ribbons to boiling water and blanch quickly, then drain well.
Toss vegetables in dressing and allow to cool. Slice radish and strawberries thickly, and toss into broad bean mix.
Place a large lettuce cup or leaf on a serving plate, fill with salad mix and scatter with micro herbs.
Serve with crusty bread.
Nutritional analysis per serving (4 servings)
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 www.vicstrawberry.com.au
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