Pasta, Avocado and Mint Bean Salad
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
150g frozen broad beans150g frozen edamame (soya beans)
600g pasta
4 tbsp extra virgin olive oil or avocado oil
juice of 1 lemon
handful mint leaves, roughly chopped
Summer Avocado, cut into chunks
200g vegetarian Greek feta, crumbled
freshly ground black pepper
method:
- Cook the edamame and broad beans in boiling water for five minutes, then drain in a colander. When cool, remove and discard broadbean skins.
- Cook the pasta as per pack instructions. Drain and transfer to a warm serving dish.
- Whisk together the olive or avocado oil, lemon juice, mint and season lightly. Toss together with the broad beans, edamame beans and avocado and scatter over the feta. Serve immediately.
www.summeravocados.com
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