Japanese Green Avocado Salad

handful of snowpeas, dethreaded
1 lebanese cucumber
1 head butter lettuce, washed
1 avocado, peeled, stone removed and sliced into wedges
1 tbsp finely chopped chives
light sesame dressing
good pinch of salt
2 tsp sesame oil
2 tsp cooking oil
2 tsp rice vinegar
1 tsp fish sauce or soy sauce

Bring a small saucepan of water to a boil and blanch the snowpeas for just 45 seconds, refreshing them in cold water. Peel the cucumber and slice into very thin rounds, preferably using a mandoline.

For the dressing, whisk all the ingredients together in a small bowl. Combine all the green ingredients in a large bowl, pour the dressing over the top and gently toss with your hands to coat them. Transfer to a serving dish.

smh.com.au/goodfood