Pea, asparagus and avocado lemon salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 8

Time to make: 30 mins

Ingredients

More weights & measures

250g sugar snap peas, trimmed
1 red onion, thinly sliced
200g radish, thinly sliced
250g asparagus
spray oil
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 coriandercilantroX, chopped
3 tablespoons white wine vinegar
3 tablespoons olive oil or canola oil
1 tablespoon liquid honey

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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)

Calories 182cal

Kilojoules 760kJ

Protein 3g

Total fat 15g

–Saturated fat 2g

Carbohydrates 10g

–Sugars 7g

Dietary fibre 4g

Sodium 20mg

Calcium 60mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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