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A Snappy Salad.

Snap Pea, Mozzarella & Avocado Salad With Lemon Vinaigrette

This colorful salad is a great alternative to a traditional green salad and is full of lots of different flavors and textures that will be sure to keep you guessing! The snap peas and cabbage add a great crunch that pairs well with the softness of the avocado and mozzarella. Yum!

Serves 5.


  • 3 cups sugar snap peas, cut into 1 inch pieces
  • 1 cup fresh bocconcini mozzarella, halved
  • 1 cup sliced purple cabbage
  • 2 avocados, diced
  • 2 lemons, juiced
  • 2 tbsp olive oil
  • salt/black pepper
  • 1 tbsp Mrs. Dash

Heat 1 tbsp of olive oil in a large pan on medium heat. Add the snap peas and cook for about 15 minutes. Remove them from the pan and place them into a large bowl. After the snap peas have cooled, add the purple cabbage, mozzarella and avocado. To dress the salad, add 1 tbsp olive oil and the juice from 2 lemons. Sprinkle a dash of salt, black pepper and Mrs. Dash and toss to combine.

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