MINT SUGAR SNAP PEA SALAD
From Alison Hunley – Intuitive Herbalist
INGREDIENTS
1/2 cup finely sliced
red onions, radishes, or sweet onion
8 ounces sugar snap
peas, sliced (about 3 cups)
2 ounces feta or blue
cheese (May omit if vegan)
1 bunch mint leaves,
torn (about 2/3 cup)
1 clove garlic,
finely minced
Pinch salt, more
to taste
1 tablespoon
freshly squeezed lemon juice
1 teaspoon
balsamic vinegar
3 tablespoons
extra virgin olive oil
Freshly ground black
pepper to taste
1/3 cup sliced
almonds, raw sunflower seeds, or any other nut of choice.
DIRECTIONS
1. Slice your sugar
snaps, and other vegetables.
2. Finely mince or press
your garlic.
3. In a small bowl,
combine all other ingredients (except your nuts or seeds) and whip until a creamy
dressing forms.
4. Toss all ingredients
together in a medium sized bowl and refrigerate for at least two hours for the
flavors to meld.
5. Enjoy as is or tossed
with your favorite pasta!