This salad is a great way to fill up a tortilla; try it with ceviche, a bit of crispy bacon, or just on its own with a few leafy greens. 


TIP: When chopping a fresh chili, a good way to try out the heat is to cut the chili in half with a knife and then rub the side of the knife with your finger and taste the juices. If it blows your mind, you likely won’t want too much of that particular chili. With dried flakes, the heat is often not as bad as you think.

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SERVES 4 AS A MAIN, 6 AS A SIDE OR STARTER

Salad:
4 large handfuls fresh peas
1 bunch mint, finely chopped
2 ripe avocados, peeled and cut into chunks
1⁄2 cup feta cheese, crumbled

Dressing:
1⁄2 cup olive oil
2 limes, just the juice
1 teaspoon coconut or regular sugar
1 clove garlic, crushed
pinch of ground cumin
2 tablespoons sesame seeds (or whatever seeds you have at hand)
1 teaspoon chile flakes or finely
chopped fresh chili (optional)
  1. Mix together the peas with the chopped mint, avocados, and feta.
  2. Mix together dressing ingredients.
  3. Toss together with dressing and serve.

TIP:

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This salad is a great way to fill up a tortilla; try it with ceviche, a bit of crispy bacon, or just on its own with a few leafy greens.
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