Ingredients
- 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
Method
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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.
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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.
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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
