Pea, asparagus and avocado lemon salad
Christmas

Pea, asparagus and avocado lemon salad

Serves: 8
Time to make: 30 mins

Total cost: $ 23.60 / $ 2.95 per serve

(at time of publication)


Ingredients

  • 250g sugar snap peas, trimmed
  • 1 red onion, thinly sliced
  • 200g radish, thinly sliced
  • 250g asparagus
  • oil spray
  • 1 avocado, sliced
  • 1 Lebanese cucumber, sliced
  • ⅓ cup pecans or walnuts, chopped
  • Dressing
  • 1 lemon, zest and juice
  • ½ cup fresh mint, chopped
  • ½ cup fresh coriander, chopped
  • 3 tablespoons white wine vinegar
  • 3 tablespoons olive oil or canola oil
  • 1 tablespoon liquid honey

  • Instructions

    1 Place peas in a heatproof bowl and pour enough boiling water over just to cover. Leave for 1 minute. Drain then plunge in cold water until cool. Drain again. Prepare asparagus the same way but leave for 2 minutes in boiling water.

    2 Halve any thicker asparagus. Arrange all salad vegetables on a platter, tossing avocado in half the lemon juice.

    3 Mix the remaining lemon juice and other dressing ingredients together. Pour over salad, sprinkle with nuts and season.

    Nutrition Info (per serve)

    • Kilojoules 760kJ

    • Calories 182cal

    • Protein 3g

    • Total fat 15g

    • Saturated fat 2g

    • Carbohydrates 10g

    • Sugars 7g

    • Dietary fibre 4g

    • Sodium 20mg

    • Calcium 60mg

    • Iron 2mg

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Devin Hart
    First published: Dec 2014

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