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Asparagus, pea and avocado salad

  • 5.0 Star
  • Timer Prep 15 min
  • Chart 316.0 cal/
  • Chef hat Easy


Halve the cherry tomatoes. Stone, peel and slice the avocados. Frozen or fresh, cook and cool the young garden peas. Remove and retain the leaves from the fresh coriander.


  1. 1 Use a vegetable peeler to shave the asparagus spears into long, thin ribbons, starting from the thicker bottom end.
  2. 2 Transfer to a large bowl.
  3. 3 To make the dressing, whisk together the lime juice, mustard and olive oil.
  4. 4 Season to taste.
  5. 5 Just before serving, add the cherry tomatoes, avocados, peas, coriander and dressing to the shaved asparagus.
  6. 6 Toss gently until well combined, then transfer to a large platter to serve.

4 Reviews

  • Sarah

    I loved the mix of ingredients. Creamy, fresh and sweet.

  • Anisha B

    Great idea adding peas. Will serve again at the next BBQ.

  • Paula

    Super simple. Really tasty.

  • Nana


  • Average per serving
  • Calories 316.0kCal
  • Fat27.2g
  • Saturated5.0g
  • Salt0.26g
  • Carbohydrates10.3
  • Sugar4.6g
  • Protein8.2g
  • Fibre8.7g