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🥗 Fresh salad with green asparagus, beans and roasted almonds

264 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 500 g green beans
• salt
• 2 handfuls cilantro leaves
• 1 handful arugula
• 2 sprigs tarragon
• 50 g almond kernels
• 1 tsp grainy mustard
• 4 tbsp tarragon vinegar
• 1 tbsp lemon juice
• 1 tsp honey
• 2 tbsp pumpkin seed oil (cold-pressed)
• 3 tbsp rapeseed oil
• pepper (from the mill)

Instructions

1. 1. Peel the lower two-thirds of the asparagus stalks. Cut the stalks into bite-sized pieces.
2. 2. Wash the beans and remove the hard ends. Cut them in half or leave them whole, as you prefer.
3. 3. Cook the asparagus and beans in salted water for 5 to 6 minutes until they are tender-crisp.
4. 4. Shock the vegetables immediately with cold water and let them drain well.
5. 5. Wash the cilantro greens, arugula, and tarragon. Pat them dry.
6. 6. Pluck the leaves off the herbs.
7. 7. Roast the almond kernels in a hot pan without oil until they are fragrant.
8. 8. Remove the almonds from the pan and let them cool.
9. 9. Chop the cooled almonds coarsely.
10. 10. Whisk mustard, vinegar, lemon juice, 1 to 2 tablespoons of water, and honey in a bowl.
11. 11. Add the oil and season the dressing with salt and pepper.
12. 12. Gently fold the herbs, arugula, and vegetables into the dressing.
13. 13. Divide the salad onto plates.
14. 14. Sprinkle the chopped almonds over the salad and serve immediately.

Nutrition per serving

• kcal: 264
• Protein: 9 g · Fett/Fat: 20 g · Carbs: 12 g