An Annabel Langbein recipe
200g snow peas
3 large avocados, cut into chunks
3 spring onions, thinly sliced
3 handfuls rocket or spinach leaves
2 tablespoons lime juice
2 teaspoons fish sauce
1 teaspoon palm sugar (or demerara)
2 tablespoons grapeseed or other neutral oil
ground black pepper
Blanch snow peas in boiling water for 30 seconds then drain under cold running water to refresh. Halve cucumber lengthwise, scoop out seeds with a teaspoon then slice thinly on an angle. Toss in a large bowl with snow peas, avocado and spring onions.
To serve: Layer rocket leaves, cucumber, snow pea and avocado mix and sliced turkey breast onto a platter. In a small jug mix lime juice, fish sauce, palm sugar, oil and pepper. When ready to serve, drizzle dressing over salad and sprinkle with a little flaky salt.
This salad is also great as a side salad without the turkey, served with barbecued fish, chicken or lamb.