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Sugar snap pea, avocado & orange salad

Sugar snap pea, avocado & orange salad

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal146
fat11g
saturates1g
carbs10g
sugars8g
fibre4g
protein3g
salt0.1g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, July 2014

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