Jason Vale visited Today with Maura and Dáithí to share his Avocado, Mint, Fennel and Edamame Salad. An amazing side salad to wow your guests!
Ingredients:
- Avocado (ripe), 1 large
- Sugar Snap Peas or Mange Tout, 60g or 1 handful
- Fresh Mint, 20g or 1 small handful
- Baby Leaf Spinach, 100g or 2 large handfuls
- Olive Oil, 1 tablespoon
- Fennel Seeds, 1 tablespoon
- Olives (pitted), 70g or 1 large handful
- Edamame Beans, 60g or 1 handful
Prepare:
- Cut the avocado in half, remove the stone, scoop out the flesh and cut into nice large chunks.
- Remove the ends and the stringy spines from the sugar snap peas/mange tout.
- Remove the leaves from the mint and discard the stalks.
Combine:
- Put the mint, spinach and sugar snap peas/mange tout into a bowl, along with the olive oil and fennel seeds and mix.
- Place the salad onto the plates and add the avocado, olives and edamame beans.
