Salad: Crispy Salad With Peanuts

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 2 cups bean sprouts
• 1 celery rib
• 1 large carrot
• 1 lime, juice and zest of
• 4 tablespoons salted peanuts
• salt and pepper
• 2 -3 teaspoons olive oil
• 2 eggs (optional)

Recipe

• 1 prepare the salad:.
• 2 boil eggs, peel and leave to cool (if using).
• 3 wash the beansprouts and drain them.
• 4 slice the celery very thinly in half moon shapes and shred the carrot on the wide blade (making strips 1/2 inch wide or so - this looks more attractive and tastes crispier than regular grated carrot, which can become a little mushy).
• 5 make the dressing:.
• 6 finely grate the lemon rind (optional - though this does add a nice green speckled effect to the pale salad vegetables, squeeze the lime.
• 7 mix the lime juice, rind, olive oil and salt and pepper together.
• 8 toss through the salad (tossing again if leaving it in the fridge for a while before serving).
• 9 just before serving: optional - lightly chop the peanuts (each nut yielding 2 - 4 pieces). mix the majority of the peanuts evenly through the salad and scatter the remainder over the top. (if making a central bowl of salad or serving as a lunch time salad, a sliced hard-boiled egg can also be added; slice and place to the side or on top).