(iodine free) Serves 4
500g asparagus, trimmed
200g green beans, trimmed
2 small tomatoes (260g), chopped finely
1 small (100g) red onion, chopped finely
2 cloves garlic, crushed
1 tablespoon lemon juice
2 tablespoons orange juice
1 tablespoon cider vinegar
- Slice asparagus and beans into 6cm lengths.
- Place asparagus into large pan of boiling water; drain immediately. Place beans in large pan of boiling water; drain immediately.
- Combine asparagus, beans, tomato and onion in large bowl.
- Combine garlic, juices and vinegar in small jug; pour over salad just before serving.