Lowri Turner’s Radish, Avocado and Pumpkin Seed Salad


For the dressing:
• 1 tbsp extra virgin olive oil
• ½ tsp Dijon mustard
• 2 tsp lemon juice
• salt and pepper

For the salad:
• 8 mixed radishes, cut into quarters
• 1 Little Gem lettuce, broken into leaves
• 1 tbsp frozen peas, defrosted
• ½ avocado, peeled and sliced
• squeeze of lemon juice
• 1 tbsp pumpkin seeds, toasted in a dry frying pan.
• squeeze of lemon juice
• salt and pepper

Mix together the dressing ingredients in a screw top jar. Shake and set aside. Assemble the salad ingredients onto a plate. Squeeze the lemon juice over the avocado to prevent it browning and set aside. Drizzle over the dressing and serve.