Avocado and Sugar Snap Pea Salad

12 sugar snap peas, ends trimmed and halved

1 large Persian cucumber (or 2 small ones), cut into half moons

1 large ripe avocado, peeled, pitted and cubed

1 green onion, white and green parts thinly sliced

1/4 cup chopped cilantro

1 tablespoon additional herb such as mint, basil or chives, finely chopped

2 tablespoons fresh lime juice

2 tablespoons olive oil

Big pinch each of sea salt, cumin, and chile powder

Add prepared sugar snap peas, cucumber, and avocado to a mixing bowl.

In a mason jar (or any container with a tight fitting lid), combine herbs, lime juice, olive oil, and seasonings. Shake vigorously for 30 seconds. Pour over salad.

Toss to combine. Don’t worry, you can be a little rough – I like it better when the avocado cubes are somewhat mashed and act like a creamy dressing! Allow flavors to develop for up to 20 minutes on the counter while you prepare the rest of your meal. Best eaten fresh though!

GF V veg DF

Yield: 4 servings