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  • Writer's pictureStruan Bourquin

Salad Ideas That Don't Suck: Zesty, Crunchy Chilli-Lime Green Salad

Updated: Jul 19, 2023

A healthy, warm green salad with a crunch that will leave you begging for more! This goes really well with steak, grilled chicken breast or even a fillet or fish.

Greean salad with beans, snap peas, avocado, asparagus

All too often, salads fall into the boring category of sides and end up being a sad, sorry repeat over and over again: lettuce, cucumber, tomato and if you're lucky, some sort of cheese. Sound familiar? Well here is one of those super simple, super quick and unbelievably tasty green salad ideas that you will want to repeat over and over again. It is sensational!

What makes this great is that you can switch up the greens that you include.

There are two parts to this salad, the greens and the dressing. The greens should be crisp and crunchy, you don't want a limp salad so think green beans, sugar snap peas, asparagus, edamame beans or even garden peas. If you don't have one or two of these, no problem, I have made variations of this salad depending on what I have in the fridge and it always comes out tasting great! But the star of the show is the dressing. It is very much an Asian-influenced dressing and includes chilli flakes, lime/lemon juice, soya sauce, garlic, ginger, black pepper, sesame oil and olive oil - which many people have in their pantry anyway. Some of these ingredients are not a must but I would suggest trying to keep as close to this as possible.

Pro-Tip: Cut long greens into batons, 1-inch lengths that can easily be skewered onto your fork during the meal.

Zesty, Crunchy Chilli-Lime Green Salad

What you'll need... the ingredients

Serves: 2

The greens:

  • 1 handfull green beans, cut into 1-inch batons

  • 1 handfull sugar snap peas, cut in half

  • 1 handfull young asparagus, cut into 1-inch batons

  • 2/3 cup edamame beans (out of the pod) - these can be replaced with peas if in a pinch

Recommended additions:

  • Half an avocado, diced, added just before serving. This is optional but adds a great creamy coolness.

  • Fresh coriander leaves sprinkled over the top for added freshness.

For the dressing:

  • a good glug of olive oil (about 1 Tbsp)

  • a good glug-glug of soya sauce (about 3 Tbsp)

  • 2 tsp sesame oil (optional but highly recommended)

  • juice of half a fresh lime/lemon, or 1 Tbsp bottled lemon juice

  • 1 tsp chilli flakes (scale this up or down depending on your liking)

  • 1 tsp ginger paste

  • 2-3 cloves of garlic, coarsely diced

  • A good grind of salt and black pepper


  1. If using frozen edamame beans or peas, add to a pot of boiling water, cook for 2 minutes, and drain with a colander.

  2. Wash and chop your greens into 1-inch batons.

  3. Heat a wok or frying pan and add the oils, you'll want it to be hot to flash-fry/stir-fry the greens.

  4. Add chilli flakes and a good grind of black pepper and stir into the hot oil. Then add the greens and toss to coat in the hot oil

  5. Add the ginger and garlic and continue to toss/stir for 45 seconds to 1 minute. You want the greens to blacken slightly on the outside, but not cook too much or they will lose their crunch. Remember, consider this is a salad, not a side of veg.

  6. Add a good grind of salt and give it a final stir. Try a green bean to ensure it isn't completely raw, but still has a bit of a crunch, then remove from the stove and transfer it into a serving dish. Be sure to scrape out any dressing that is left in the pan.

  7. Squeeze your lime/lemon over the salad.

  8. If you include avocado, add it once the salad has cooled slightly and stir it in gently to distribute that creamy coolness.

This is truly one of my favourite salads of all time. I would love to get your thoughts once you've tried it. Please leave a comment below.

Warm green salad

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