
Avocado, pea and herb salad with spring onion dressing
Published: August 13, 2015 at 12:26 PM
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Serves 8
A little effort
Total time: 15 mins
0 reviews
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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...
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Ingredients
Nutrition
-
2 ripe avocados
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juice a squeeze lemon or lime
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1 small cucumber
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3 spring onions
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200g frozen peas
defrosted
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a small bunch dill
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1⁄2 small bunch mint
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3-4 baby gem lettuces
leaves separated
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4 spring onions
roughly chopped
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2 tbsp olive oil
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4 tbsp white wine vinegar
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2 tsp sugar
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small bunch dill
stalks discarded
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a small bunch coriander
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1⁄2 a small bunch mint
leaves picked
Nutrition: per serving
- kcal146
- fat11.6g
- carbs52g
- fibre2.1g
- protein3.1g
- salt0.1g
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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...
https://www.youtube.com/watch?v=k8UQn8J12UA
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