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
- 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 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)
-
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
