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Sugar snap pea & spinach salad with chilli dressing
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 300g sugar snap peas, topped
  • 250g snow peas, topped
  • 100g (1 cup) walnut halves
  • 100g baby spinach leaves, stems trimmed, washed, dried
  • 250g (1 punnet) red cherry tomatoes, halved
  • 250g (1 punnet) yellow cherry tomatoes, halved
  • 1 ripe large avocado, halved, stone removed, peeled, halved lengthways, sliced crossways
  • 36.40 gm olive oil
  • 44.00 gm sweet chilli sauce
  • 42.00 gm fresh lime juice or lemon juice
  • 6.10 gm fish sauce
  • Salt & freshly ground black pepper
Instructions:
  • Rinse the sugar snap peas and transfer them to a freezer bag, arranging them in a single layer. Seal the bag tightly. Microwave on high for 2 1/2 minutes or until vibrant green and crisp-tender. Drain in a colander, cool under cold water, then pat dry with paper towels.
  • Rinse the snow peas and arrange in a freezer bag, ensuring they are in a single layer when the bag is flat. Seal the bag tightly. Microwave on High/800 watts/100% for 2 minutes or until vibrant green and crisp-tender. Transfer to a colander and rinse under cold water. Drain thoroughly, then blot dry with paper towel.
  • Place walnuts in an oven bag, twist to seal, and cook on High/800 watts/100%, shaking the bag every minute, for 3-4 minutes until fragrant and lightly golden. Allow to cool on a chopping board for 5 minutes, then roughly chop.
  • Combine the sugar snap peas, snow peas, walnuts, spinach, red and yellow cherry tomatoes, and avocado in a large serving bowl.
  • For the chili dressing, mix olive oil, sweet chili sauce, lime or lemon juice, and fish sauce in a screw-top jar. Shake vigorously until fully combined. Season with salt and pepper to taste. Drizzle the dressing over the salad and gently toss to coat. Serve immediately.

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