Pea, Mint and Avocado Salad
·Added 5 May 2026 by Tom Melhuish
StarterGluten-FreeVeganVegetarianSummer
Ingredients
| 9 | tablespoons | extra virgin olive oil |
| 1 1/2 | tablespoons | good white wine vinegar |
| fat pinch | caster sugar | |
| 1 | bunch | mint |
| 1 1/2 | kg | peas in pod(approx. 500g podded weight) |
| assorted salad leaves(about a packetful) | ||
| 2 | heads | chicory |
| 3 | ripe avocados |
Method
1.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.
2.Stir well so all is amalgamated.
3.Cook the podded peas for a short amount of time in salted boiling water, just so that they're ready, but not soft.
4.Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
5.Just before serving, stir in about a packetful of mixed salad, the chicory, which has been separated into its leaves and the avocado, which should be cut into bite-sized chunky slices.
6.You may need to drizzle a bit more oil in it after tossing. Serve this on a big plate. Sprinkle with some more chopped mint.
Recipe Notes
AI · may be inaccurate
Origin
This is one of my Great Aunt Myra's recipes.
Substitutions
- fresh peas → frozen peas (out of season/convenience)
Tips
You could use a processor to chop the mint if you've got one with a small insert bowl, but the author uses either a mezzaluna or a mouli herb mill.
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