Asian cucumber and Tenderstem® broccoli salad

Asian cucumber and Tenderstem® broccoli salad

This salad is a lesson in simple yet delicious flavours: combining fresh greens with a zingy dressing, it can be ready in 10 minutes and is sure to bring a new lease of life to your lunches.

Preparation time

10 minutes

Cooking time

5 minutes

Serves

2

Dietary requirements

  • Gluten free
  • Vegetarian
  • Vegan

Nutritional information per serving

  • kcal 354
  • Fat 20.4g
  • Saturates 3.3g
  • Carbs 30.1g
  • Sugars 19.5g
  • Fibre 10.1g
  • Protein 11.4g
  • Salt 1.2g

Method

  1. Either with a mandolin or using a vegetable knife, thinly slice the cucumber lengthways. Place in a sieve and sprinkle with sea salt to draw some of the liquid out of the cucumber. Pat dry after 5 minutes.

  2. Steam the Tenderstem® broccoli for 3-4 minutes.

  3. Mix all the dressing ingredients together and season with salt and pepper.

  4. Combine with the cucumber and Tenderstem® broccoli with the red onion, spring onions and coriander. Toss with the dressing and serve.

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.