Spring Pea Slaw
Ingredients
Salad
- 2 bags shredded Brussels
- 1 bag shredded carrots
- 1 bag sugar snap peas, chopped
- 2 cups frozen green peas, thawed
- 1/4 cup fresh mint, chiffonade
- 3 tbsp fresh basil chiffonade
- 1 avocado, cubed
- Fresh black pepper
- 1 cup sliced raw almonds
- 1 block (5-6oz) organic feta (optional)
Tangy Red Onion
- 1/2 red onion, sliced (marinate in 1/2 juice of lemon, 1/2 tbsp honey, and a pinch of sea salt for 10 minutes
Dressing
- 1/3 cup California olive oil
- 1/3 cup fresh squeezed lemon juice
- Zest of 1 lemon ~2 tsp
- 1 tbsp dijon mustard
- 1-2 tbsp honey (to taste)
- 2 cloves garlic, microplane
Instructions
- Combine salad dressing ingredients in a mason jar. Cover and shake up. Set aside while preparing the salad
- Toss all salad ingredients together (reserving the feta and almonds) with the red onions. Add salad dressing and toss to combine. Top with feta and sliced almonds, and avocado toss again just before serving to combine.
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