Poached salmon & asparagus with wild garlic mayonnaise
Bake this fabulous fish dish en papillote for a smart, seasonal main course that looks spectacular when served at the table
Quinoa, pea & avocado salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 100g frozen peas
- juice 1 lemon
- 2 tbsp olive oil
- ½ small pack mintleaves only, chopped
- ½ small pack chivessnipped
- 250g pack ready-to-eat red & white quinoamix (we used Merchant Gourmet)
- 1 avocadostoned, peeled and chopped into chunks
- 75g bag pea shoots
Nutrition: per serving
- kcal275
- fat17g
- saturates3g
- carbs22g
- sugars2g
- fibre6g
- protein6g
- salt0.5g
Method
step 1
Put the peas in a large heatproof bowl, pour over just-boiled water, then set aside.
step 2
Pour the lemon juice into a small bowl and whisk in some seasoning. Keep whisking as you slowly add the olive oil, followed by the mint and chives.
step 3
Drain the peas and tip into a large serving dish. Stir in the quinoa, breaking up any clumps. Pour over the dressing, then fold in the avocado and pea shoots. Serve immediately.
