Pea salad with avocado

Pea salad with avocado
  • Serves icon Serves 6
  • Time icon 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
Calories
181kcals
Fat
15.3g (2.7g saturated)
Protein
4.8g
Carbohydrates
6.4g (3g sugar)
Salt
trace

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

  1. Blanch the peas and sugar snaps in a pan of salted boiling water for 1 minute. Drain, refresh in cold water, then drain again.
  2. Scatter the lettuce leaves on a large platter. Top with both types of peas, the avocado, pumpkin seeds and Parmesan shavings.
  3. 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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