Side DishFrench
Spring Vegetable Salad with Herb Croutons
Shaved asparagus, snap peas and radish over greens with crunchy garlic-herb croutons.
25 min 4 servings
No ratings yet — be the first!
Ingredients
For 4 servings
- 1 bunch asparagus, shaved into ribbons
- 200 g snap peas
- 6 piece radishes, thinly sliced
- 200 g cherry tomatoes, halved
- 150 g mixed greens
- 1 piece lemon, juiced
- 55 g olive oil
- 4 slice crusty bread, cubed
- 2 piece garlic cloves, minced
- 38 g fresh herbs, thyme, chives), chopped, parsley
- 28 g butter
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 180 kcal
- Protein
- 4 g
- Carbs
- 19 g
- Fat
- 10 g
Allergens: Gluten, Milk, dairy, gluten
Estimated from ingredient data.
Method
Heat the oven to 190°C. Toss the bread cubes with the garlic, herbs, melted butter and seasoning.
Spread on a tray and bake for 8–10 minutes, until golden.
Whisk the lemon juice, olive oil and seasoning into a dressing.
Toss the greens, asparagus ribbons, snap peas, radishes and tomatoes in the dressing.
Divide between plates and top with the herb croutons.
Made with AKROUN AI Chef
Every recipe in AKROUN is written like this — complete, professional, with a finished-dish photo. Tell the AI a craving and get your own in seconds.