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Sugar snap pea, avocado & orange salad

A crisp, fresh rainbow salad with mint and coriander dressing. Versatile enough to be served on the side of various main course meals

  • Prep: 20 mins
    No cook
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 146
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 8
  • Protein 3
  • Fat 11
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 146
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 8
  • Protein 3
  • Fat 11
  • Fibre 4
  • Salt 0.1

Ingredients

  • 250g sugar snap peas, halved, on an angle
  • 1 red onion, thinly sliced
  • 2 oranges, peeled and sliced
  • 200g radishes, halved or quartered
  • 2 ripe avocados, stoned and peeled, cut into chunky pieces
  • juice 1 lemon
  • 100g bag pea shoots
  • zest and juice 1 orange
  • ½ small pack mint, finely chopped
  • ½ small pack coriander, finely chopped
  • 3 tbsp white wine vinegar
  • 4 tbsp rapeseed oil
  • 1 tbsp clear honey

Method

  1. Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.

  2. Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.

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