salad of fresh peads
A summer salad of fresh peas, pancetta & avocado
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins

A seasonal fresh tasting summer salad with a Caesar style dressing

Course: Appetizer, Salad
Cuisine: American
Keyword: salad of fresh peas
Servings: 2
Author: Laura Scott
  • 1/2 iceberg lettuce torn into pieces
  • 2 slices pancetta
  • 1 ripe avocado sliced
  • 100g freshly podded peas blanched
  • 25 g Parmesan grated
For the dressing:
  • 1/2 clove garlic finely chopped
  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise
  • 3 tbsp olive oil
  • 2 tbsp Parmesan grated
  • salt & pepper
  • 1 tbsp dill to garnish (optional)
  1. For the dressing:

  2. In a bowl or plastic jug, mix together all of the salad dressing ingredients with a fork or a mini whisk. Check the seasoning.  Set aside while you make the salad
  3. For the salad:

  4. Put a pan of water on to boil for the peas
  5. While you are waiting for the water to boil, pod your peas. You could substiute a large handful of frozen peas if you prefer
  6. When the water has come to the boil, blanch the peas for no more than a couple of minutes. Refresh in cold water
  7. Fry the pancetta in a pan and add in the chopped garlic about half way through cooking it, so that it doesn't colour too much
  8. To bring the salad together, get a salad bowl or large plate and tear in the iceberg lettuce.  Add the  peas. Add the sliced avocado. Place the pancetta on the top of the salad. Drizzle or pour over your dressing