Fresh Summer Salad

Vegetables
- Peel the asparagus, Blanche the white asparagus, let it cool down.
- Blanche the green asparagus, peas and broad beans and put them directly on ice water. Pop the broad beans out of their outer skin.
Quinoa
- Cook the quinoa. Rinse with cold water and put it on a sieve.
Sauce
- Mix the Hellmann’s Real Mayonnaise with both mustards, chopped tarragon and bring to taste with some black pepper and fresh lemon juice.
To serve
- Mix the vegetables with the quinoa and sauce. If necessary, season with some salt and pepper.
- Finish the salad with some crushed pistachio nuts, pea sprouts and tarragon leafs.

Vegetarian salad with white and green asparagus, fresh peas, broad beans, cucumber and quinoa. A perfect addition to your summer menu!