Pea and Avocado Salad with Parmesan and a Basil Dressing

We are well and truly into Spring and, dare I say it, making our way into Summer so salad season is 100% upon us! So if you're bored of the same old stuff, mix it up a bit with this fresh combination of peas, sugar snaps and avocado all coated in a zingy, basil dressing - to die for!

As you can probably tell from the length of the 'recipe' below this is a bit of an assembly job (as most salads are), making it perfect for those moments when you're short on time and starving! I chose to serve this alongside some simply grilled salmon but it works just as well with chicken or even roasted root veg.

Pea and Avocado Salad with Parmesan and a Basil Dressing

Serves 3, as a side

For the salad:

75g frozen garden peas

75g sugar snap peas

2 little gem lettuce, leaves separated and roughly chopped

1 avocado, chopped

Parmesan, to serve

For the dressing

2 tsp Dijon mustard

1 tsp runny honey

Juice of ½ lemon

4 tbsp olive oil

Handful fresh basil leaves, chopped

Sea salt and freshly ground black pepper

Blanch the peas and sugar snaps in a pan of salted boiling water for 1 minute. Drain, refresh in cold water, then drain again.

Scatter the lettuce leaves on a large platter. Top with both types of peas, the avocado and shavings of Parmesan (use a veg peeler for this).

For the dressing, whisk all the ingredients together until they have emulsified. Season to taste with salt and pepper. Pour over the salad and toss together before serving.