For the dressing
- 300ml mayonnaise
- 2 rounded tbsp Dijon mustard
- 2 tbsp fresh chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the salad
- 750g pack baby Jersey Royal potato
- 400g fine green bean, trimmed
- 450g frozen pea, thawed
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 2 large ripe avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- ½ lemon, juice only
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended. Halve or thickly slice the potatoes if large and boil for 7-8 minutes in a pan of salted water with a steamer full of beans over the top until they are both tender. Cool them separately under the cold tap.
Pile the potatoes into a bowl followed by the beans and peas. Just before serving, peel, stone and chop the avocados and toss with lemon juice to stop them discolouring. Pile on top of the salad and drizzle over the dressing.
Cover the bowl with cling film to transport. Toss just before bringing to the table to mix and coat everything in the mayo dressing. If you have a long journey or want to make this a day ahead, prepare and add the avocados and lemon juice.