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

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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 182 cal

Kilojoules 760 kJ

Protein 3 g

Total fat 15 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 7 g

Dietary fibre 4 g

Sodium 20 mg

Calcium 60 mg

Iron 2 mg

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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