Simple, bright, and delicious, this salad is the perfect way to showcase fresh spring produce. Add your favourite source of protein for a nutritiously balanced meal.
Serves: 4-6 as a side dish | Total Time: 25 mins
Ingredients
- 500ml Campbell’s Real Stock Salt Reduced Vegetable
- 1 cup quinoa, rinsed
- 1 bunch asparagus, chopped into 2cm pieces
- ½ cup frozen peas
- 1 cup snow peas, thinly sliced
- 1 cup parsley, finely chopped
- ½ bunch spring onions, thinly sliced
- 1 avocado, peeled & sliced
- ¼ cup crumbled feta
- 1 cup snow pea sprouts
Dressing:
- 1-2 tbsp lemon juice
- 2 tbsp olive oil
- Salt & pepper to taste
Method
- Bring Campbell’s Real Stock to boil in a medium saucepan. Add quinoa, cover and simmer gently for 10 min until liquid is absorbed and quinoa is tender. Set aside to cool.
- In the meantime, place asparagus, peas and snow peas in a heatproof bowl and cover with boiling water. Drain after 5 min.
- To a large salad bowl, add quinoa, drained greens, parsley and spring onions.
- For the dressing, combine lemon juice and olive oil in a small jug. Season to taste with salt and pepper.
- Pour dressing over salad and toss well. Top with crumbled feta, avocado and snow pea sprouts.
Recipe and image kindly provided by Campbell’s.