Pea, Mint and Avocado Salad

This is one of my Great-Aunt Myra’s recipes. Of course, you can use frozen peas, but it’s a pity at midsummer, and feels odd somehow, like having a lightbulb on in brightest daylight. Alternatively – and this is probably the genuine compromise position – you can pod and cook them in advance and leave them steeped in the dressing. Nothing beats freshly podded, just-cooked new season’s peas, but we must be prepared to bend a little for our sanity’s sake.