Sugar snap pea, avocado & orange salad

Sugar snap pea, avocado & orange salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins No cook

Skill level

Easy

Servings

Serves 8

A crisp, fresh rainbow salad with mint and coriander dressing. Versatile enough to be served on the side of various main course meals

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
146
protein
3g
carbs
10g
fat
11g
saturates
1g
fibre
4g
sugar
8g
salt
0.1g

Ingredients

  • 250g sugar snap peas, halved, on an angle
  • 1 red onion, thinly sliced
  • 2 oranges, peeled and sliced
  • 200g radishes, halved or quartered
  • 2 ripe avocados, stoned and peeled, cut into chunky pieces
  • juice 1 lemon
  • 100g bag pea shoots

For the dressing

  • zest and juice 1 orange
  • ½ small pack mint, finely chopped
  • ½ small pack coriander, finely chopped
  • 3 tbsp white wine vinegar
  • 4 tbsp rapeseed oil
  • 1 tbsp clear honey

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.
  2. Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.

Recipe from Good Food magazine, July 2014

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips