Photo of Mixed summer greens with parmesan and almond dressing by WW

Mixed summer greens with parmesan and almond dressing

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Liven up broccoli, asparagus and baby greens with a lemony parmesan and toasted almond dressing



2 bunch(es), (500g)

Green beans

300 g


500 g

Frozen green peas

1 cup(s), (120g), thawed

Olive oil

1 tbs

Fresh lemon rind

1 tsp

Grated parmesan cheese

¼ cup(s), (20g)

Flaked almonds

2 tbs, toasted


  1. Bring a large saucepan of salted water to the boil. Add broccoli florets, asparagus and baby green beans and cook for 1 minute. Add frozen peas and cook for 2 minutes or until vegetables are tender, then drain well. If serving cold, plunge the vegetables into a bowl of iced water, then drain and pat dry with paper towels.
  2. Return vegetables to same pan. Add olive oil and lemon rind, then season with salt and freshly ground black pepper, tossing well to combine. Arrange vegetables on a serving platter and serve warm or cold, sprinkled with grated parmesan cheese and toasted, flaked almonds.


TIP: Plunging green vegetables into iced water after cooking helps to keep them crisp and bright green. To toast the flaked almonds, preheat oven to 200˚C or 180˚C fan-forced. Spread almonds evenly over a baking tray, then bake for 3–5 minutes or until crisp and brown.