This salad is simple but big on texture. Crisp lettuce, crunchy snowpeas, silky cucumber and creamy avocado are a fantastic combination, perfectly complemented by the light sesame dressing.
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
¾ tsp castor sugar
good pinch of salt
2 tsp sesame oil
2 tsp grapeseed, sunflower or canola oil
2 tsp rice vinegar
1 tsp fish sauce or soy sauce
1. 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.
2. 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.
Serve with Adam Liaw's black pepper teriyaki chicken wings.