Pea and avocado salad

Summer may slowly be drawing to and end but there should be plenty of warm evenings left to serve this summery salad. I first read about it in Nigella Lawson’s How To Cook. She includes chicory in the salad but I stuck to greens when I made it and got requests to make it again so it can’t have been that bad an omission! I would serve the salad with some still slightly pink slices of lamb or a piece of white fish with a squeeze of lemon juice over it.

Serves 4

Ingredients

• 2 ripe avocadoes
• Around 400g of peas (I used frozen but if you have the time and energy to pod a bagful of peas, then don’t hold back)
• A handful of mint leaves
• 2 gem lettuces
• 2 tablespoons of olive oil
• 1 tablespoon of white wine vinegar

1. Cook the peas in boiling water for a couple of minutes, drain them and allow to cool.

2. Cut the avocadoes in half lengthways, take out the stone and peel away the skin. Cut the avocadoes in 2cm chunks.

3. Wash the lettuce and tear the leaves.

4. When the peas have cooled, add them to the avocado and lettuce, tear up the mint leaves and add them too.

5. Stir the olive oil and white wine vinegar together in a cup, pour the dressing over the salad and toss everything together.

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