Ingredients

  • Snap peas 480g
  • Red radishes 2
  • SpinneysFOOD Organic Avocado 50g
  • Dijon mustard 250g
  • White vinegar 50g
  • Salt 1 tsp
  • Grapeseed oil 450g
  • SpinneysFOOD Fresh Mint 20g
  • Maldon salt A pinch
  • Persian feta cheese 60g
  • Chive oil 5 tsp
  • Mixed microgreens 30g

Nutrition (Per serving)

  • Calories 477
  • Fat 38.7g
  • Saturates 5.8g
  • Protein 11.9g
  • Carbs 23.3g
  • Sugars 8.1g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Snap pea salad

Asian 30 Mins Prep


  1. Clean and trim the snap peas. Then slice them as thinly as possible lengthways. Thinly slice the radish and put the slices on ice water. Peel and cube the avocado.
  2. To make the mustard vinaigrette, place mustard, vinegar and salt in a food processor. Blend while gradually adding the oil to create an emulsion.
  3. Finely chop the mint.
  4. In a large bowl, toss the snap peas with the mustard vinaigrette, mint and a pinch of Maldon salt.
  5. Crumble half the feta on a serving plate. Top with the snap peas then crumble over the remaining feta. Top with the sliced radish and diced avocado. Drizzle with the chive oil (see step 2 in the recipe for seafood ceviche) and sprinkle with the micro greens and serve.