• 2 ripe avocados
  • juice a squeeze lemon or lime
  • 1 small cucumber
  • 3
 spring onions
  • 200g frozen peas, defrosted
  • a small bunch dill
  • 1⁄2 small bunch mint
  • 3-4 baby gem lettuces, leaves separated
  • 4 spring onions, roughly chopped

  • 2 tbsp olive oil

  • 4 tbsp
 white wine vinegar
  • 2 tsp sugar
  • small bunch dill, stalks discarded
  • a small bunch coriander
  • 1⁄2 a small bunch mint, leaves picked


  • STEP 1

    For the dressing, up to a couple of hours beforehand whizz the spring onions with the oil and 1 tbsp water in a food processor until finely chopped. Add all the remaining ingredients in the order they are listed, but don’t process yet.

  • STEP 2

    Before you serve up the starter, dice the avocados and toss with a little lemon or lime juice on a serving platter or bowl. Cut the cucumber into similar chunks and chop the spring onions. Add these to the avocado with the peas, dill and mint leaves.

  • STEP 3

    To serve, whizz the dressing ingredients together with some seasoning. Toss most of the dressing with the chopped salad. Put lettuce leaves onto a large platter and spoon the salad ingredients over. Serve the rest of the dressing in a small bowl on the side of the salad.

Watch our 20-second video for the easiest way to stone an avocado...


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