Broad bean salad with mint

Ensalada de Habas a la hierba buena
The bean season, the best. They are delicious cooked and raw, hot and cold. In all ways. Today we leave you a salad version perfect for this spring.


peeled beans
1 - 2 lemons for juice (depending on the juice)
1 red onion
1 avocado
1 sprig of mint
1 carrot
3 slices of pineapple
1 tsp agave syrup
1 tbsp soy sauce


1. Cut the mushrooms into 4 small slices.
2. In a frying pan we add the peeled beans and mushrooms
3. While we are cutting the onion finely and chopping the mint
4. Grate the carrot and cut the avocado
5. Squeeze the lemon juice, add salt, mint, a splash of agave syrup and soy sauce.
6. In a frying pan with a splash of oil, add the pineapple slices over high heat.
7. Add all the vegetables to a plate and mix with the lemon sauce. On top we drop the pineapple. To enjoy!

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