Snow Pea Salad with Avocado
20 min2 as a main, 4 as a side
A bright, crunchy salad of ribbon-cut snow peas tossed with toasted walnuts, lemon vinaigrette, and sliced avocado.
| 225 g fresh snow peas | Soak snow peas in ice water 10–20 min | Drain, pat dry, cut into thin ribbons | Add walnuts, oil, lemon, salt & pepper, toss | Gently fold in avocado, serve at once |
| 50 g toasted walnuts | ||||
| 60 ml olive oil | ||||
| 20 ml lemon juice | ||||
| 1/2 to 1 teaspoon kosher salt, to taste | ||||
| Freshly ground black pepper and mild red pepper flakes, to taste | ||||
| 1 avocado, halved, pitted, and sliced thin |
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