Green Bean and Carrot Salad

    15 minutes

    This crisp and fresh green bean and carrot salad is the perfect balance to a rich meat like lamb. Do not overcook the beans!


    South Australia, Australia
    3 people made this

    Serves: 4 

    • 1 butter lettuce
    • 100g green beans, trimmed and halved
    • 1 large carrot, peeled and grated
    • small handful basil leaves
    • 4 tablespoons olive oil
    • juice of one lemon
    • salt to taste
    • 1/4 teaspoon mustard

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Tear the butter lettuce into large pieces and arrange in a serving bowl.
    2. Blanch the green beans in salted boiling water until they are cooked but still crisp, about 5 minutes. Drain and rinse with cold water to stop the cooking process. Drain again and sprinkle over the lettuce. Top with the grated carrot.
    3. In a jar, shake together the olive oil, lemon juice, salt and mustard. Taste and adjust if necessary. Serve the salad, drizzle the dressing over and toss.

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