Sugar Snap Pea Salad with Avocado

Ingredients

• 400 g sugar snap peas
• Salt
• 2 Avocados
• 1 Organic lemon
• 2 tsp medium-hot mustard
• 2 tsp maple syrup
• 4 tbsp olive oil
• Pepper
• 4 sprigs thyme

Instructions

1. 1.

   Trim, wash the sugar snap peas and cook them in boiling salted water for about 3 minutes until firm. Drain in a colander, rinse with cold water, and let them drain well.

2. 2.

   Meanwhile halve the avocados, remove pits, peel, and slice the flesh. Wash the lemon hot, pat dry, thinly peel one half and cut the zest into strips. Grate the rind of the other half finely. Squeeze juice from both halves. Brush avocado slices with a little lemon juice. Whisk together remaining lemon juice, grated zest, mustard, maple syrup, and olive oil. Season the dressing with salt and pepper.

3. 3.

   Arrange sugar snap peas and avocado slices on a plate, drizzle with dressing, wash thyme leaves, shake dry, tear into coarse pieces, and sprinkle over the salad. Garnish with lemon zest and serve.