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Green Peas With Leaves + Avocado
What's great about it
A simple yet superbly delicious and nourishing salad from my award winning cookbook Earth To Table that is sure to brighten up any gathering! What makes it even easier is that the ingredients are likely weekly staples you’d already have. It’s high in fibre for healthy digestion, with the peas also naturally providing a small hit of protein - feel free to pair alongside another protein source of your choice for the ultimate light + fresh summer meal.
Ingredients
DRESSING
2 tablespoons apple cider vinegar or chardonnay vinegar
2 teaspoons seeded mustard
1 teaspoon pure maple syrup
125 ml (4 fl oz) extra virgin olive oil
SALAD
1 red onion, sliced
1 lemon
generous pinch of sea salt
2 heads baby gem lettuce or baby cos (romaine)
250 g (8 oz) podded green peas
2 avocados
Method
WHISK dressing ingredients until creamy and emulsified.
COMBINE the juice from 1 lemon and sea salt in a bowl and massage through the onion. Set aside for 15 minutes to pickle and soften.
ARRANGE lettuce leaves onto a serving platter.
BLANCH peas for 1 minute in boiling water then drain and scatter over the lettuce.
SPOON over the dressing, followed by the red pickled onion.
SERVE and enjoy.
Notes and Inspiration
Scatter over finely grated pecorino or ricotta salata.