Sugar Snap Pea, Avocado & Black Sesame Salad
A salad you can enjoy all year round, try this fresh combination for the Christmas table!
2 medium stalks celery, cut diagonally into ½cm slices
2 Lebanese cucumbers, halved lengthways, cut diagonally
50g snow-pea sprouts
1 avocado, thinly sliced
2 tblsps rice wine vinegar
2 tblsps soy sauce
2 tsps finely grated fresh ginger
1 tsp wasabi paste
Cracked black pepper, to taste
Ingredients
400g sugar snap peas, trimmed, halved lengthways2 medium stalks celery, cut diagonally into ½cm slices
2 Lebanese cucumbers, halved lengthways, cut diagonally
50g snow-pea sprouts
1 avocado, thinly sliced
1 tblsp black sesame seeds
Dressing
¼ cup mirin2 tblsps rice wine vinegar
2 tblsps soy sauce
2 tsps finely grated fresh ginger
1 tsp wasabi paste
Cracked black pepper, to taste
Method
1 To make dressing, place all the ingredients in a small jug and mix well to combine. Set aside.
2 Place sugar snap peas, celery and cucumber in a large bowl. Add half the dressing. Toss lightly to combine.
3 Arrange dressed salad in a large serving bowl and top with sprouts and avocado. Spoon over remaining dressing and scatter with black sesame seeds to finish.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Oliver Ford & Andre Martin
