SUGAR SNAP PEA, AVOCADO & ORANGE SALAD

Sugar snap pea, avocado & orange salad image

A crisp, fresh rainbow salad with mint and coriander dressing. Versatile enough to be served on the side of various main course meals

Provided by Cassie Best

Time 20m

Number Of Ingredients 13

Ingredients

250g sugar snap pea , halved, on an angle
1 red onion , thinly sliced
2 oranges , peeled and sliced
200g radish , halved or quartered
2 ripe avocados , stoned and peeled, cut into chunky pieces
juice 1 lemon
100g bag pea shoots
zest and juice 1 orange
½ small pack mint , finely chopped
½ small pack coriander , finely chopped
3 tbsp white wine vinegar
4 tbsp rapeseed oil
1 tbsp clear honey

Steps:

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.
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.

Nutrition Facts : Calories 146 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium