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Spinach & green bean salad

By Lesley Waters

This salad is quick and simple to prepare, and goes beautifully with fish – you can prepare most of it ahead, too

Ready in 10 minutes

Serves 8
Easy

Nutrition per serving

kcal 58
fat 5g
saturates 1g
carbs 2g
sugars 0g
fibre 2g
protein 2g
salt 0.08g

Ingredients

3 tbsp extra-virgin olive oil
1 lemon, juice only
2 x 250g 250g packs fine green beans, stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
180g bag baby leaf spinach salad

Tip

Learning to blanch
To blanch and refresh green beans, bring a pan of water to the boil. Fill a large bowl with very cold, ideally iced, water. Plunge the beans into the boiling water for 1-2 mins until just softened (blanching), drain with a slotted spoon and plunge straight into the cold water to stop the cooking process (refreshing). Now you'll have fab bright green, just-cooked beans.

Method

In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.