- Bring a small pan of salted water to the boil and cook the sugar snaps for 2 minutes, then drain and refresh under cold water for 1 minute, then set aside.
- Cut the avocado in half, then remove the stone and scoop out the flesh, then cut into chunks. Place the avocado into a medium sized bowl with the lemon juice.
- Cut the artichokes into chunks and add to the avocado, then add the sugar snaps, salmon, spring onions, radishes, dill and mayonnaise, season with salt and pepper, gently mix and divide between 4 bowls.
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Full of fresh flavours, this light, crunchy salad, is perfect as a light lunch or a tasty starter
150g sugar snaps 1 avocado 1 lemon, juiced 200g artichokes in oil, drained 400g hot smoked salmon flaked 2 O'live Spring Onions, sliced 50g radishes, sliced Small bunch of dill chopped 2tbsp mayonnaise Salt and pepper
Time: 10 mins Serves: 2 Nutrition: n/a