Pea salad with avocado
- April 2010
- Serves 6
- Ready in 15 min
A fresh green salad recipe with a sprinkling of super-healthy pumpkin seeds that goes well with any lunch or supper but we’ve teamed it with a quick chicken cacciatore.
- 15.3g (2.7g saturated)
- 6.4g (3g sugar)
- 150g frozen garden peas
- 150g sugar snap peas
- 4 little gem lettuce, leaves separated
- 1 avocado, chopped
- 2 tbsp pumpkin seeds
- Handful vegetarian Parmesan shavings
For the dressing
- 2 tsp Dijon mustard
- 1 tsp runny honey
- Juice of ½ lemon
- 4 tbsp olive oil
- Handful fresh basil leaves, chopped
- Blanch the peas and sugar snaps in a pan of salted boiling water for 1 minute. Drain, refresh in cold water, then drain again.
- Scatter the lettuce leaves on a large platter. Top with both types of peas, the avocado, pumpkin seeds and Parmesan shavings.
- For the dressing, whisk all the ingredients together until they have emulsified. Pour over the salad and toss together before serving.
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