Growing up, my Dad used to make his Fresh Vegetable Summer Salad on really hot days. I always loved it because of the fresh veggies, especially the crunchy snap peas, and tangy dressing. I crave it all summer long and often serve it as a side dish to accompany a BBQ main dish, especially ribs or chicken! I have updated a couple of the ingredients over the years to fit my dietary needs, so it is gluten, dairy and sugar free. I hope you enjoy it as much as I do!
The recipe calls for two speciality ingredients, which you can purchase here by clicking the links below:
Sir Kensington’s Avocado Oil Mayonnaise
Ingredients
- 2 cucumbers peeled and chopped
- 1lb fresh snap peas
- 2 cups chopped heirloom baby tomatoes
- 1 diced bell pepper
- 1/2 large red onion
- 3 TBS organic mayo
- 1/2 cup Primal Kitchen Greek Avocado Oil
- 1TBS red wine vinegar
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Chop all vegetables and mix in a large bowl. Add remaining ingredients and mix well, ensuring that all vegetables are coated with the dressing. Cover and chill in refrigerator for 1-2 hours to let flavors meld. Serve chilled. Enjoy!
