250 g sugar snap peas, halved, on an angle
1 red onion, thinly sliced
2 oranges, peeled and sliced
200 g radishes, halved or quartered
2 ripe avocados, stoned and peeled, cut into chunky pieces
juice 1 lemon
100 g bag pea shoots
For the dressing
zest and juice 1 orange
½ pack each mint coriander finely chopped
3 tbsp white wine vinegar
4 tbsp olive oil
1 tbsp clear honey
- 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.