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RECIPE

Toasted Hazelnut and Avocado Salad

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We go nuts for this lush avocado lunch and we’re sure you will, too.

Ingredients

  • 1 tbsp crushed hazelnuts (approx 10g)
  • 1 tsp roasted garlic and herb seasoning
  • ½ ripe avocado, cubed
  • 40g sugar-snap peas
  • 1 spring onion, finely sliced
  • 1 tbsp chopped fresh basil
  • 40g salad leaves
  • 1 tbsp lemon juice

Method

  1. Heat the hazelnuts in a non-stick frying pan, stirring frequently, for a couple of minutes until they start to colour, then take off the heat and sprinkle with the seasoning.
  2. When the hazelnuts have cooled, add to the rest of the ingredients in a bowl and mix well.
  3. Smart tip: Swap the hazelnuts for 15g toasted pumpkin seeds or flaked almonds instead.

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