Shamrock Salad


8 asparagus spears, woody ends cut off
1/4 cup of sugar snap peas
1/4 cup of snow peas
1/4 cup of fresh peas
50 g watercress
50 g rocket
2 celery stalks, diced

Shamrock Salad

10 minutes


  • Fill a saucepan halfway with water, and bring it to the boil.
  • Add the peas and asparagus and simmer for 2 minutes or until al dente (soft but still firm).
  • Strain in a colander and then refresh the veggies in iced water.
  • Put the lettuce, rocket and celery in a salad bowl.
  • Drain the refreshed asparagus and peas and add to the salad bowl of leafy greens.
  • Drizzle over the dressing, toss to combine and serve.


Simply whisk together:

  • 2 garlic cloves, minced
  • a glug of olive oil
  • 1 tbsp. white vinegar
  • 2 tsp. wholegrain mustard