Nigella Lawson Pea, Mint and Avocado Salad Recipe #45122
This is a recipe from How to Eat by Nigella Lawson.
by Kylie24
20 min | 15 min prep
SERVES 8
- 9 tablespoons extra virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 pinch caster sugar
- 1 bunch mint
- 1 1/2 kg peas, in pod (approx. 500g podded weight)
- assorted salad leaves
- 2 heads chicory lettuce
- 3 ripe avocados
- 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.
- Stir well so all is amalgamated.
- Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
- Taste after 2 minutes and then keep tasting.
- Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
- 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.
- You may need to drizzle a bit more oil after tossing.
- serve this on a big plate.
- Sprinkle with more mint.
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