Nigella Lawson Pea, Mint And Avocado Salad – a delicious recipe with extra virgin olive oil, white wine vinegar, caster sugar, mint, peas, salad leaves. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
2
Stir well so all is amalgamated.
3
Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
4
Taste after 2 minutes and then keep tasting.
5
Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
6
Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
7
You may need to drizzle a bit more oil after tossing.
8
serve this on a big plate.
9
Sprinkle with more mint.
760
kcal
Calories
34
g
Fat
90
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 tablespoons extra virgin olive oil, 1 1/2 tablespoons white wine vinegar, 1 pinch caster sugar, 1 bunch mint, and more.
Yes, Nigella Lawson Pea, Mint And Avocado Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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