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Pea salad with avocado

Published: 31 Mar 10
Updated: 18 Mar 24

A fresh green salad recipe with a sprinkling of super-healthy pumpkin seeds that goes well with any lunch or supper but we’ve teamed it with a quick chicken cacciatore.

Easy
April 2010

Test kitchen approved

Serves 6
Ready in 15 min

A fresh green salad recipe with a sprinkling of super-healthy pumpkin seeds that goes well with any lunch or supper but we’ve teamed it with a quick chicken cacciatore.

Nutrition: per serving

Calories: 181kcals
Fat: 15.3g (2.7g saturated)
Protein: 4.8g
Carbohydrates: 6.4g (3g sugar)
Salt: trace

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Ingredients

150g frozen garden peas
150g sugar snap peas
4 little gem lettuce, leaves separated
1 avocado, chopped
2 tbsp pumpkin seeds
Handful vegetarian Parmesan shavings

For the dressing

2 tsp Dijon mustard
1 tsp runny honey
Juice of ½ lemon
4 tbsp olive oil
Handful fresh basil leaves, chopped

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Method

Blanch the peas and sugar snaps in a pan of salted boiling water for 1 minute. Drain, refresh in cold water, then drain again.
Scatter the lettuce leaves on a large platter. Top with both types of peas, the avocado, pumpkin seeds and Parmesan shavings.
For the dressing, whisk all the ingredients together until they have emulsified. Pour over the salad and toss together before serving.

Recipe from April 2010 Issue

Nutrition

Nutrition: per serving

Calories: 181kcals
Fat: 15.3g (2.7g saturated)
Protein: 4.8g
Carbohydrates: 6.4g (3g sugar)
Salt: trace

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Published: 31 Mar 10
Updated: 18 Mar 24

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Amanda BOOTH says:

6th Dec 2022 at 10:25 am

This salad is amazing! So delicious and fresh! Will definitely be making this again. Thank you.

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