Pea, asparagus and avocado lemon salad
Units: Metric | Imperial (US)
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 coriandercilantroX, 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
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Devin Hart
First published: Dec 2014
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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