Sugar snap pea, avocado & orange salad

1 of 5-a-day 10-30 minutes 200 kcal or less alfresco barbecue sides healthy recipes side salad summer vitamin c

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

Method

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.