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

Mixed summer greens with parmesan and almond dressing

2
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
Liven up broccoli, asparagus and baby greens with a lemony parmesan and toasted almond dressing

Ingredients

asparagus

2 bunch(es), (500g)

green beans

300 g

broccoli

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

Instructions

  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.

Notes

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.

Start eating better than ever!