Top and tale the spring onions and finely slice them. Finely chop the coriander. Juice the lime.
Slice the avocado into 2. Discard the seed and skin. Mash with a fork.
Add peas to the mashed avocado. Give them a really good smash with your fork so they are mostly crushed but still keep some of the texture. Stir.
Add the spring onion, lime juice and chipotle flakes to the bowl. Stir then taste. Add sea salt to your own liking.
Notes
Serve on a large plate with slices of lemon and a mixed selection of sliced vegetables. For this recipe I used sliced carrots, celery and purple radishes.I like to keep back a little spring onion, salt, coriander and chilli flakes while making this dish and then sprinkle them on top just before serving because it looks so pretty.This dish keeps well when covered and stored in the fridge for 2-3 days.