Author Notes
This is the epitome of the perfect BBQ side dish; crisp crunchy cucumbers and sugar snap peas with heirloom tomatoes diced and beautifully dressing a decadent (guilt-free!) avocado and dill dressing. No mayo, no dairy, gluten-free, and completely DELECTABLE. Extra protein and flavor boost? Add 1 cup chickpeas, 1/2 large red pepper, zucchini/squash, and/or green beans. —Stacy
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Ingredients
- Salad:
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1
large organic cucumber, diced
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1-2 cups
diced organic heirloom tomatoes (or cherry tomatoes)
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1 cup
organic sugar snap peas, quickly blanched and diced
- Dressing:
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1/4
organic avocado
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2 tablespoons
apple cider vinegar
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2 tablespoons
Dijon mustard
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1 tablespoon
green onion, chopped
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1-2 tablespoons
chopped dill, plus extra for garnish
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1/2 teaspoon
lemon, juiced and zested
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1/4
extra virgin olive oil.
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freshly ground black pepper, sea salt
Directions
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Place all diced salad ingredients into a bowl.
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Place all dressing ingredients into a blender, except EVOO. Blend and stream in the EVOO into well incorporated.
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Dress the salad, adjust seasoning with salt and pepper. Garnish with additional lemon zest and chopped dill.
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