Salad: Crispy Salad With Peanuts

1. 1

   Prepare the salad:.

2. 2

   Boil eggs, peel and leave to cool (if using).

3. 3

   Wash the beansprouts and drain them.

4. 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. 5

   Make the dressing:.

6. 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. 7

   Mix the lime juice, rind, olive oil and salt and pepper together.

8. 8

   Toss through the salad (tossing again if leaving it in the fridge for a while before serving).

9. 9

   Just before serving: optional - lightly chop the peanuts (each nut yielding 2 - 4 pieces).

10. 10

    Mix the majority of the peanuts evenly through the salad and scatter the remainder over the top.

11. 11

    (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).

* Per serving · 4 servings · Values may vary.

No additional tips available.