Heat the peas in boiling water for a few minutes if you have chosen frozen peas. Personally, I don't like them overcooked, which makes them a bit "mushy" in my opinion. But it's up to you!

Once warmed, plunge them into ice water to keep their beautiful green color.

Rinse the arugula and purslane and arrange them on the plates.

Mix 6 strawberries with oil, vinegar and honey, adding a little water if the consistency is too firm. Add salt and pepper.

Cut the remaining strawberries into slices and arrange on the plate.

Peel the avocado, slice it thinly, sprinkle with orange juice and arrange on the plate with the rest.

Sprinkle with mozzarella balls if desired and drizzle with dressing just before serving.