Pea, asparagus and avocado lemon salad
Reviewed by our expert panelServes: 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.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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