V Sugar Snap Peas and Radish Salad
6 servings 10 minutes
1 pound sugar snap, ends trimmed
12 small radishes, quartered
1 thinly sliced watermelon radish
1/2 medium ripe avocado
2 T apple cider vinegar
1 T fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp ground coriander
1/4 c olive oil
Directions
1. Combine sugar, peas, radishes in a bowl- set aside
2. In a blender, combine avocado, vinegar, lemon juice, mustard, salt, pepper, and coriander. Gradually add oil while processing - mix until smooth texture.
Add water gradually up to 1/4 to reach desired consistency. Toss salad with this dressing and serve.
From Country Living Magazine