Method for the dressing:
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.
Method for the salad:
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.
