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SugarDoctor Recipe Pea and avocado salad
Lunch

pea and avocado salad

This salad is superbly fresh and Sugar Safe®. It is made with avocado, endive, romaine lettuce, peas and a delicate Dijon mustard vinaigrette.

Serves: 2 people

Ingredients

For the vinaigrette:

3 tbsp Dijon mustard

3 tbsp white wine vinegar

1 tbsp raw organic honey

1/2 cup avocado oil

3 tbsp fresh mint

2 tbsp fresh basil

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

Method

Combine the mustard, white wine vinegar and honey. Whisk while slowly adding in the avocado oil. Add the freshly chopped mint and basil. Season to taste.

For the salad:

Ingredients

1 tsp Himalayan salt

1/2 cup water

1 cup fresh peas

4 whole endives

1 romaine lettuce head

2 avocados

Method

Add the peas to salted boiling water and simmer for a few minutes. Then plunge into an ice bath for a few seconds and strain.

Cut off the bottom core of the endives and remove any damaged outer leaves. Wash the lettuce.

To assemble, break up the lettuce into bite-sized pieces, and break the endive into slightly bigger pieces; layer the endive on top of the lettuce on two plates. Cut each of the avocados in half, remove the seeds, and score the inside with a knife and scoop the avocado out onto each salad. Add the peas and drizzle with the vinaigrette and add some freshly ground black pepper.

Andy’s Sugar Safe® Tips

Sprinkle a handful of toasted seeds over the salad, or add some feta cheese for protein content.