- 2 or 3 ripe avocados
- juice of 2 lemons
- 300g peas (if fresh, blanch; if frozen, just thaw)
- 200g courgettes, ribboned lengthways
- 3tbsp extra virgin olive oil
- 2tbsp fresh mint sprigs
- Peel and stone the avocados, then cut them into chunks and toss in the lemon juice. Add to the rest of the ingredients.
- Gently mix everything together and season well.
- Scatter over the mint sprigs just before serving.