Avocado, pea and herb salad with spring onion dressing
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Skip to ingredients
- 2 ripe avocados
- juice a squeeze lemon or lime
- 1 small cucumber
- 3 spring onions
- 200g frozen peasdefrosted
- a small bunch dill
- 1⁄2 small bunch mint
- 3-4 baby gem lettucesleaves separated
- 4 spring onionsroughly chopped
- 2 tbsp olive oil
- 4 tbsp white wine vinegar
- 2 tsp sugar
- small bunch dillstalks discarded
- a small bunch coriander
- 1⁄2 a small bunch mintleaves picked
Nutrition: per serving
- kcal146
- fat11.6g
- carbs52g
- fibre2.1g
- protein3.1g
- salt0.1g
Method
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.
