Best 3 Nigella Lawson Pea Mint And Avocado Salad Recipes

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Welcome to the culinary journey of creating a refreshing and vibrant "Nigella Lawson Pea, Mint, and Avocado Salad." This delightful recipe showcases the harmonious blend of sweet peas, aromatic mint, creamy avocado, and tangy lemon dressing. Whether you're hosting a summer gathering or seeking a light and healthy lunch option, this salad is sure to impress with its vibrant colors, delightful textures, and burst of flavors. Join us as we explore the step-by-step process of preparing this delectable salad, along with some helpful tips and variations to suit your preferences.

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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

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

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

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:

  • To achieve the best flavor, use ripe avocados. Unripe avocados will be hard and lack the creamy texture and rich flavor characteristic of ripe avocados.
  • When choosing peas, look for bright green pods that are plump and free of blemishes. Avoid pods that are yellowed or have brown spots.
  • Fresh mint is essential for this salad. If you don't have fresh mint, you can substitute dried mint, but the flavor will be less intense.
  • Lemon juice is used to brighten the flavors of the salad and prevent the avocado from browning. If you don't have lemon juice, you can substitute lime juice.
  • To make the salad ahead of time, prepare all of the ingredients and store them separately in the refrigerator. When ready to serve, combine the ingredients and dress the salad.

Conclusion:

Nigella Lawson's pea, mint, and avocado salad is a refreshing and flavorful dish that is perfect for a light lunch or summer meal. The combination of sweet peas, creamy avocado, and fresh mint is delicious, and the lemon-tahini dressing adds a tangy and savory touch. This salad is also very easy to make, making it a great option for busy weeknights.

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