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Make the most of summer vegetables when in season with this pretty, vibrant side salad. The herb-infused homemade mayonnaise adds the final flourish! It’s delicious with fresh crab or poached salmon and buttered new potatoes. Do opt for frozen peas and beans if fresh are out of season.


Serves 4

  • 300g shelled broad beans

  • 200g shelled fresh peas

  • 200g asparagus spears, trimmed

  • 200g baby courgettes, halved lengthways

  • 1 tbsp extra virgin olive oil

  • sea salt and freshly ground black pepper

Mayo Dressing

  • 6 tbsp mayonnaise

  • 3 tbsp lemon juice

  • 2 tbsp snipped chives

  • 2 tbsp snipped dill

  • 1 small garlic clove, crushed


Steam the broad beans and peas for 2–3 minutes until tender then refresh under cold running water. Transfer to a serving bowl.


Steam the asparagus for 3 minutes or until tender, then refresh under cold running water. Slice the stems of the asparagus, leaving about 3cm of the head in tact, then add to the bowl. Pour the olive oil into the bowl, season, and toss until everything is combined.


To make the herb mayonnaise, mix together the mayonnaise, lemon juice, herbs and garlic in a bowl, adding a spoonful or two of water to loosen slightly, if needed. Serve the vegetables topped with a spoonful of the herb mayonnaise.

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From The Salad Bowl

Ryland, Peters & Small, 2015