Ingredients
For the dressing
- 300ml mayonnaise
- 2rounded tbsp Dijon mustard
- 2 tbsp fresh chopped mint
For the salad
- 750g pack baby Jersey Royal potato
- 400g fine green bean, trimmed
- 450g frozen pea, thawed
- 2large ripe avocados
- ½ lemon, juice only
Method
- STEP 1
Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended. Halve or thickly slice the potatoes if large and boil for 7-8 minutes in a pan of salted water with a steamer full of beans over the top until they are both tender. Cool them separately under the cold tap.
- STEP 2
Pile the potatoes into a bowl followed by the beans and peas. Just before serving, peel, stone and chop the avocados and toss with lemon juice to stop them discolouring. Pile on top of the salad and drizzle over the dressing.
- STEP 3
Cover the bowl with cling film to transport. Toss just before bringing to the table to mix and coat everything in the mayo dressing. If you have a long journey or want to make this a day ahead, prepare and add the avocados and lemon juice.
,
, ,High-Fiber
, IngredientsFor the dressing300ml mayonnaise2rounded tbsp Dijon mustard2 tbsp fresh chopped mintFor the salad750g pack baby Jersey Royal potato400g fine green bean, trimmed450g frozen pea, thawed2large ripe avocados½ lemon, juice onlyMethodSTEP 1Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended. Halve or thickly slice the potatoes if
, http://www.edamam.com/ontologies/edamam.owl#recipe_461e70852819ce53e4bcaaee6f90a24b
, 8
, High-Fiber
, Vegetarian,Pescatarian,Dairy-Free,Gluten-Free,Wheat-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- 400.0g fine green beans , trimmed
- ½ lemon , juice only
- 2.0 tbsp fresh chopped mint
- 2 rounded tbsp Dijon mustard
- 750 g pack baby Jersey Royal potato
- FOR THE SALAD
- 300.0ml mayonnaise
- 450.0g frozen peas , thawed
- Ingredients FOR THE DRESSING
- 2 large ripe avocados
,
, IngredientsFor the dressing300ml mayonnaise2rounded tbsp Dijon mustard2 tbsp fresh chopped mintFor the salad750g pack baby Jersey Royal potato400g fine green bean, trimmed450g frozen pea, thawed2large ripe avocados½ lemon, juice onlyMethodSTEP 1Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended. Halve or thickly slice the potatoes if large and boil for 7-8 minutes in a pan of salted water with a steamer full of beans over the top until they are both tender. Cool them separately under the cold tap.STEP 2Pile the potatoes into a bowl followed by the beans and peas. Just before serving, peel, stone and chop the avocados and toss with lemon juice to stop them discolouring. Pile on top of the salad and drizzle over the dressing.STEP 3Cover the bowl with cling film to transport. Toss just before bringing to the table to mix and coat everything in the mayo dressing. If you have a long journey or want to make this a day ahead, prepare and add the avocados and lemon juice.
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