Sugar snap pea, avocado & orange salad
- Preparation and cooking time
- No cook
- 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
For the dressing
- STEP 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.
- STEP 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.