Avocado, pea and herb salad with spring onion dressing

Avocado, pea and herb salad with spring onion dressing

  • serves 8
  • A little effort

One of our favourite Boxing Day dishes - this fresh, light salad is just what you need after a day of feasting. Plus it goes really well with leftover Christmas turkey...



  • avocados 2 ripe
  • lemon or lime juice a squeeze
  • cucumber 1 small
  • spring onions 3

  • frozen peas 200g, defrosted
  • dill a small bunch
  • mint 1⁄2 small bunch
  • baby gem lettuces 3-4, leaves separated
  • spring onions 4, roughly chopped

  • olive oil
 2 tbsp
  • white wine vinegar 4 tbsp

  • sugar 2 tsp
  • dill small bunch, stalks discarded
  • coriander a small bunch
  • mint 1⁄2 a small bunch, 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...

Nutritional Information

  • Kcals 146
  • Fat 11.6g
  • Carbs 52g
  • Fibre 2.1g
  • Protein 3.1g
  • Salt 0.1g