Pea salad with avocado

Name: Pea salad with avocado
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 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

Easy
April 2010

Easy
April 2010

Test kitchen approved

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.

Nutrition: per serving

Calories: 181kcals
Fat: 15.3g (2.7g saturated)
Protein: 4.8g
Carbohydrates: 6.4g (3g sugar)
Salt: trace

Nutrition: per serving

Calories: 181kcals
Fat: 15.3g (2.7g saturated)
Protein: 4.8g
Carbohydrates: 6.4g (3g sugar)
Salt: trace

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Ingredients

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

Method

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.