SugarDoctor Recipe Pea and avocado salad

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


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

for the salad:

1 tsp Himalayan salt

1/2 cup water

1 cup fresh peas

4 whole endives

1 romaine lettuce head

2 avocados

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.

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Find Andy Daly at one of London’s leading clinics.