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!
- 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.