Best 3 Nigella Lawson Pea Mint And Avocado Salad Recipes

Indulge in a refreshing culinary journey with Nigella Lawson's vibrant Pea, Mint, and Avocado Salad. This delightful dish is a symphony of flavors and textures, featuring crisp peas, aromatic mint, creamy avocado, and tangy lime dressing. Discover the perfect balance of freshness and indulgence as you explore this flavorful salad.

In addition to the Pea, Mint, and Avocado Salad, the article presents a diverse collection of recipes that cater to various dietary preferences and culinary desires. From the classic Waldorf Salad with its crisp apples and walnuts to the hearty Lentil and Roasted Vegetable Salad bursting with Mediterranean flavors, there's a salad for every palate.

For those seeking a light and refreshing option, the Carrot, Celery, and Apple Salad offers a delightful crunch with its vibrant colors. If you're craving something more substantial, the Quinoa, Black Bean, and Corn Salad combines protein-packed quinoa with a medley of vegetables, making it a satisfying and nutritious choice.

Whether you're a vegetarian seeking a protein-rich salad or simply looking for a healthy and delicious side dish, the Lentil, Avocado, and Feta Salad is a delightful option. Packed with fiber and flavor, this salad is sure to impress.

So, gather your ingredients and embark on a culinary adventure with Nigella Lawson's Pea, Mint, and Avocado Salad, along with the other enticing recipes featured in the article.

Let's cook with our recipes!

ROAST BEEF WITH YORKSHIRE PUDDING, GRILLED EGGPLANT AND PEA, MINT, AND AVOCADO SALAD

Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 23

Ingredients

5 pounds beef roast
4 tablespoons olive oil
5 sprigs rosemary leaves, chopped
1 1/4 cups milk
4 eggs
Scant 1/2 teaspoon salt
Freshly ground black pepper
1 1/2 cups all-purpose flour, sifted
1 tablespoon beef drippings or vegetable oil
2 tablespoons garlic infused oil, plus more if needed
1 eggplant
Salt
1 tablespoon snipped chives
Freshly cracked black pepper
1/2 a lemon, juiced
9 tablespoons extra-virgin olive oil, plus more, if needed
1 1/2 tablespoons good white wine vinegar
Fat pinch superfine sugar
Bunch mint leaves, chopped
1 pound shelled peas (about 3 1/2 pounds unshelled)
1 package (10 ounces) mixed salad greens
2 heads Belgian endive, separated into leaves
3 ripe avocados, cut into bite-size chunks

Steps:

To make the beef roast, preheat the oven to 475 degrees F.
Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary.
Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.
To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.
To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat.
Preheat a griddle or stove top grill pan and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish with coarse salt, cracked black pepper, lemon juice and snipped chives.
To make the pea, mint and avocado salad, first make the dressing: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain the peas in a colander, put them straightaway into the bowl of dressing, and let steep for 1 hour or up to a day.
Just before serving, stir in the mixed greens, the endive, and the avocado. You may need to drizzle a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint.

BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD

Baby Spinach, Avocado, and Pumpkin Seed Salad image

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 15m

Yield 6 side servings

Number Of Ingredients 6

Ingredients

10 cups baby spinach leaves, washed and ready to use
1/2 cup green pumpkin seeds
2 (small to medium-sized) avocados
2 tablespoons olive oil
1 lime, zested and juiced
1/2 teaspoon salt

Steps:

Put the spinach leaves and pumpkin seeds into a large salad bowl.
Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.
Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD

Nigella Lawson Pea, Mint and Avocado Salad image

Make and share this Nigella Lawson Pea, Mint and Avocado Salad recipe from Food.com.

Provided by Kylie24

Categories Turkey Breasts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

9 tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1 pinch caster sugar
1 bunch mint
1 1/2 kg peas, in pod (approx. 500g podded weight)
assorted salad leaves
2 heads chicory lettuce
3 ripe avocados

Steps:

First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
Stir well so all is amalgamated.
Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
Taste after 2 minutes and then keep tasting.
Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
You may need to drizzle a bit more oil after tossing.
serve this on a big plate.
Sprinkle with more mint.

Tips:

When selecting peas, choose bright green, plump pods. Avoid pods that are yellowed or have brown spots.
To blanch the peas, bring a large pot of salted water to a boil. Add the peas and cook for 2-3 minutes, or until they are bright green and tender. Drain the peas in a colander and immediately transfer them to a bowl of ice water to stop the cooking process.
To make the dressing, whisk together the olive oil, lemon juice, honey, mint, and salt and pepper to taste. Set aside.
To assemble the salad, combine the peas, avocado, and red onion in a large bowl. Drizzle with the dressing and toss to coat.
Serve the salad immediately or chill for later.

Conclusion:

This pea, mint, and avocado salad is a refreshing and flavorful side dish that is perfect for summer gatherings. The bright green peas, creamy avocado, and tangy red onion are complemented by the minty dressing. This salad is also a good source of vitamins and minerals, including vitamin C, vitamin K, and fiber.