A fabulously light and crunchy salad with broad beans, asparagus, apple and cauliflower rice. This dish is filled with fresh herbs, mint, parsley, and coriander and drizzled with a lemony vinaigrette.
This lovely little broad bean recipe features some of my favourite seasonal vegetables and herbs.
Young smaller freshly picked broad beans are earthy and slightly sweet in flavour. The outer casing has a slightly bitter taste. Remove the casing with your fingers to enjoy the vibrant green tender inner bean raw.
Serve at Summer picnics, packed lunches, or as a side dish. I love this dish at lunch over leafy greens with a nice cup of green tea. Yum!
- broad beans
- apple (not showing in the photo, oops, sorry!)
- spring onion
- fresh herbs - parsley, mint and coriander
- extra virgin olive oil
- dijon mustard
- maple syrup
- salt and pepper
See the recipe card at the bottom of this post for quantities.
To make this cauliflower rice salad follow the steps below in conjunction with the recipe card at the bottom of this post.
Step 1. Prepare cauliflower rice.
Step 2. Chop the fresh vegetables and herbs and double pod the broad beans.
Step 3. Whisk up the simple dressing.
Step 4. Add the vegetables, herbs and half the dressing to the cauliflower rice, then mix.
Oops! Don't forget to add the chopped apple 🙂 Give it all a stir.
Step 5. Turn out the finished recipe into a dish.
Hint: I like to add half the lemony dressing the same time as adding the vegetables, as it helps keep the cauliflower light, evenly coated and flavourful. Keep the leftover vinaigrette for serving or store it in the fridge for a few days to accompany other meals.
Don't forget to do a taste test as you go along and adjust your seasoning if necessary.
Substitutions & Variations
- Cauliflower rice - use sprouted quinoa instead
- Broad beans - use fresh peas or sliced sugar snap peas instead of broad beans
- Apple - swap out the apple for chopped, de-stoned cherries or apricots
- Lemon - how about using freshly squeezed orange or pink grapefruit?
If you want to add an additional flavour or two to this recipe:
- Spicy - add finely chopped fresh chilli and some ground cumin
- Deluxe - add a dairy-free cheese and slices of rehydrated sun-dried tomatoes
- Creamy - swap the dressing for a creamy alternative like a vegan green goddess dressing instead
Equipment & Storage
I use a food processor with an s-blade to prepare the cauliflower rice in just under a minute. Use a handheld grater if you prefer.
See my post on How to make raw cauliflower rice for an easy-to-follow guide using either a food processor or a handheld grater.
This dish is excellent for meal prep and stores well for use during the week. Keeps for 3-4 days in the fridge when covered. Not suitable for freezing.
Cauliflower rice benefits from being fluffed up with a fork before adding the vegetables and herbs to ensure it's all even and that there are no big lumps.
Cauliflower Rice Salad with Broad Beans and Asparagus
- Food processor with an s-blade.
- Chopping board.
- Paring knife.
- Handheld citrus juicer
- Lemon zester
- Garlic crusher
- Large bowl.
- Wooden spoon or spatula
Cauliflower rice salad
- 1 small-medium cauliflower about 400g
- 3-4 broad bean pods or 35g broad beans double podded
- 1 apple
- 60g thin asparagus
- 1 spring onion
- a few sprigs of mint, coriander and parsley a small handful in total
- 6 tablespoons extra virgin olive oil
- 1 lemon juice of
- 1 tablespoon maple syrup
- 1 garlic clove
- 1 teaspoon dijon mustard
- salt & pepper to taste
- Make the cauliflower rice. Remove the outer greens from the cauliflower and discard them. Break up the cauliflower into small florets. Place into a food processor and pulse until they resemble rice. Using a spatula or a wooden spoon scrape the cauliflower rice into a large bowl and set aside.
- Prepare the broad beans, herbs and vegetables. Take the broad bean pods and split them open down one side then remove the beans. Discard the pods. Using your fingers or a small knife, take the beans and carefully peel off the outer casing to remove the inner beans. Set aside.Break off the woody ends from the asparagus stalks and discard. Slice the remaining thin stems into bite size pieces about 1cm long.Half the apple. Remove the core and pips then dice the apple into small pieces.Gather together the herbs and using a knife slice them finely.Take the spring onion and remove the outer layer then slice off the rooty end and discard. Finely slice the rest of the spring onion and place with the broad beans.Remove the papery outer layer from the garlic, then mince the garlic with the garlic crusher.
- Make the dressing. Zest the lemon then halve it and juice using a handheld citrus juicer. Place the dressing ingredients into a bowl and whisk them together with a fork until it has emulsified. Add salt and pepper to taste.
- Add together and mix. Pour half the dressing over the cauliflower rice and mix through to evenly coat. Add the lemon zest, vegetables, broad beans, apple and herbs and stir though until evenly mixed.
- Serve. Do a taste test and alter the seasoning to suit your own preferences. Pour into a dish and garnish with lemon slices to serve.
Freshly picked broad beans (also known as fava beans) can be eaten raw when at their best. Select bright green, crisp feeling young pods and avoid any that are soft feeling with brown or black markings, which may mean they're a little old or unsuitable for eating raw.
If you prefer, then cook the broad beans instead before eating them. Add them to the dish cooked instead of raw. The older, more giant beans can be tough to eat and should be cooked.
Most beans must be cooked to eat safely and can be toxic if eaten raw. If you are sensitive to fava beans or have stomach issues after eating them you should stop eating them and visit your GP to rule out favism.
In rare cases some people are allergic to broad beans which is known as favism disease.
Do not eat dried beans raw. All dried beans must be soaked and cooked properly before being eaten. See packets or speak to suppliers for details.