Avocado, radish, orange & pea shoot salad

by Rachel Phipps

A transportable salad that's perfect for spring picnics

If you’re planning on making this for a picnic, keep the dressing in a separate jar and take a sharp knife to cube the avocado on location, adding both to the salad just before serving.


100g mixed green salad leaves
75g pea shoots
2 large ripe avocados, cubed
2 naval oranges, segmented
Large handful of radishes, thinly sliced
2 tsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp light extra virgin olive oil
1 tsp runny honey
Sea salt
Freshly ground black pepper 


Assemble the salad either on small individual plates or in a large bowl, covering the bottom with green leaves and sprinkling the pea shoots and the other fruit and vegetables over the top.

The proportions for mixing this slightly sweetened, honeyed vinaigrette are to my personal tastes, but you can adjust them as necessary, before seasoning to taste with a little salt and pepper and drizzling over the salad just before serving.

ALTERNATIVE: To turn this salad into the star of the show rather than a side dish, fresh white crab meat would make a wonderful addition.