Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal146
- fat11g
- saturates1g
- carbs10g
- sugars8g
- fibre4g
- protein3g
- salt0.1g
Ingredients
- 250g sugar snap pea, halved, on an angle
- 1 red onion, thinly sliced
- 2 oranges, peeled and sliced
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 200g radish, halved or quartered
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 ripe avocados, stoned and peeled, cut into chunky pieces
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 1 lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 100g bag pea shoots
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
For the dressing
- zest and juice 1 orange
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- ½ small pack mint, finely chopped
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ small pack coriander, finely chopped
- 3 tbsp white wine vinegar
- 4 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp clear honey
Method
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.
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.
Comments, questions and tips