Avocado and Pea Salad

Salads | Kazakhstani cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Avocado and Pea Salad

Ingredients

Salt - to taste
Lemon - 1 piece
Dijon Mustard - 1 tablespoon
Herbs - 2.5 oz
Avocado - 2 pieces
Sun-Dried Tomatoes - 3.5 oz
Olive Oil - 4 spoons
Pumpkin seed oil - 3 spoons
Tarragon - 1 tablespoon
Mango - 10.6 oz
Spanish onions - 1 head
White Pepper (whole) - to taste

Step by Step guide

Step 1

Blanch the peas for a maximum of thirty seconds, then place them on a paper towel to dry. However, you can also skip this step and add the peas raw to the salad.

Step 2

Cut the avocado in half and remove the pits. Using a small knife, make crosshatch cuts in the flesh of the avocado without piercing the skin — the resulting cubes will be easy to scoop out into a bowl.

Step 3

Combine the lemon juice with olive oil and mustard, then immediately drizzle the dressing over the avocado pieces. Next, add the peas, thinly sliced red onion, chopped tarragon, greens (such as lettuce, baby spinach, watercress, or pea shoots), tomatoes, and seeds. Gently toss the salad, and season with salt and pepper to taste.