Pea and avocado salad

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 30 g flakeds almonds
• 2 150 g peas
• 3 2 hard-boiled eggs
• 4 1 spring onion (scallion)
• 5 2 avocados
• 6 2 tablespoons lemon juice
• 7 30 g Mimolette
• 8 parsley
• 9 4 tablespoons French dressing (vinaigrette)
• Total weight: 1,025 grams

Times:

Preparation	Cooking	Start to finish
21 min.	8 min.	29 min.

Step by step recipe

• 1: Tip 30 g flakeds almonds into a small frying pan on high heat and toast them until they just begin to colour.
  Set aside.
• 2: Cook 150 g peas in a pan of salted boiling water.
• 3: Then cool rapidly by plunging into cold water.
  Drain and set aside.
• 4: Slice 2 hard-boiled eggs.
  Set aside.
• 5: Slice 1 spring onion (scallion) and set aside.
• 6: Peel 2 avocados and cut into thickish slices.
• 7: Put into a bowl and sprinkle with 2 tablespoons lemon juice.
• 8: Add the peas, almonds and spring onion.
• 9: Finish with shavings of 30 g Mimolette, the chopped parsley and 4 tablespoons French dressing (vinaigrette).
  Mix well and your salad is ready.

Remarks

You can use Parmesan instead of the Mimolette, or another hard-paste cheese, such as Cheddar or Comté.
Similarly, the almonds can be replaced with pine nuts or walnuts, but it is important to try and keep them crunchy, so do be sure to toast them.

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