Lamb cutlets al fresco
A delicious and easy picnic treat
Sugar snap pea, avocado & orange salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
Skip to ingredients
- 250g sugar snap peahalved, on an angle
- 1 red onionthinly sliced
- 2 orangespeeled and sliced
- 200g radishhalved or quartered
- 2 ripe avocadosstoned and peeled, cut into chunky pieces
- juice 1 lemon
- 100g bag peashoots
For the dressing
- zest and juice 1 orange
- ½ small pack mintfinely chopped
- ½ small pack corianderfinely chopped
- 3 tbsp white wine vinegar
- 4 tbsp rapeseed oil
- 1 tbsp clear honey
Nutrition: per serving
- kcal146
- fat11g
- saturates1g
- carbs10g
- sugars8g
- fibre4g
- protein3g
- salt0.1g
Method
step 1
Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.
step 2
Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.
