Mangetout and avocado salad
- June 2005
- Serves 4
- Ready in 15 minutes
This mangetout and avocado salad makes a fantastic light yet decadent lunch, and could be a great accompaniment to fresh fish.
- Vegan recipes
- Vegetarian recipes
- 33.1g (5.7g saturated)
- 12.4g carbs (7.9g sugars)
- 300g mangetout, trimmed
- 2 avocados
- Juice of 1 lemon
- 4 tbsp extra-virgin olive oil
- 1 tbsp Dijon-style mustard
- 1 red onion, thinly sliced
- 100g sun-blush tomatoes
- 1 tbsp chopped fresh mint or tarragon
- 2 handfuls of pea shoots or use lamb’s lettuce, baby spinach or watercress.
- 3 tbsp pumpkin or sunflower seeds
- It’s up to you whether you blanch the mangetout or eat them raw. Unless you’ve picked them yourself, they will taste a little starchy when raw – I blanch them in water at a rolling boil for no more than 30 seconds, then set aside on kitchen paper to soak up the excess moisture.
- While they rest, prepare the avocados. Halve lengthways and remove the stones. Using a small knife – a paring or fruit knife is ideal – cut criss-cross shapes through the flesh, stopping just short of the skin. Now you can simply peel the avocado over the salad bowl and let the pieces fall in.
- Mix the lemon juice with the oil and mustard and dress the avocado pieces immediately. When ready to eat, add the other ingredients and toss lightly. Season to taste and serve.
As recherché as sun-blush tomatoes have become, it’s best to use them before and after the summer – when British salad tomatoes are still on the wrong side of bland and watery.
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