Asparagus, Tomato and Basil Salad

clock 15 minutes + 3 minutes bowl Serves 6


  • 340g asparagus, trimmed, cut into 4cm lengths
  • 150g snow peas, trimmed, halved diagonally
  • 1 baby cos lettuce, torn into pieces
  • 420g can cannellini beans, rinsed, drained
  • 250g cherry tomatoes, halved
  • 200g feta cheese, crumbled
  • 1 cup loosely packed basil leaves
  • Dressing:
  • 1/4 cup olive oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 Tbsp finely chopped basil leaves
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How to Cut & Store Asparagus


  • 1. In a pot of salted, boiling water, blanche the asparagus for 3 minutes and snow peas for 30 seconds. Drain and rinse under cold water, then drain again.

  • 2. To make the dressing, place dressing ingredients in a screw-top jar and shake well.

  • 3. In a bowl, mix together the lettuce, beans, tomatoes, feta and basil. Drizzle with the dressing and toss well to combine.

  • • Energy 1133Kj • Protein 13g • Total Fat 19g • Saturated Fat 6g • Carbohydrates 9g • Sugars 3g • Sodium 493mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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