Sugar snap pea, avocado & orange salad
- Cassie Best
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Serves 8
Easy
Prep: 20 mins
No cook
0 reviews
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A crisp, fresh rainbow salad with mint and coriander dressing. Versatile enough to be served on the side of various main course meals
Gluten-free
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g sugar snap pea
halved, on an angle
-
1 red onion
thinly sliced
-
2 oranges
peeled and sliced
-
200g radish
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
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Nutrition: per serving
- kcal146
- fat11g
- saturates1g
- carbs10g
- sugars8g
- fibre4g
- protein3g
- salt0.1g
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Method
-
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.
Recipe from Good Food magazine, July 2014
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