Boosted with Japanese flavours, this fresh salad pairs nicely with grilled salmon or trout. To trim the snap peas, use a paring knife to snip and pull off the tough strings that run along the length of the pod.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan of boiling salted water, cook snap peas until tender-crisp, about 2 minutes. Drain and transfer to bowl of ice water. Chill; drain well and set aside.Meanwhile, in large bowl, whisk together vinegar, soy sauce, vegetable oil, mustard, sesame oil and garlic until combined; stir in sesame seeds and green onions.
Stir in sugar snap peas and avocado; toss to combine.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 448 mg
- Sugars 6 g
- Protein 4 g
- Calories 131.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 16.0
- Folate 25.0
- Calcium 5.0
- Vitamin A 11.0
- Vitamin C 77.0
