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Summer Pea & Veggie Salad

Food

Ingredients

2 cups (340g) peas (if frozen, make sure to thaw first)

2 red bell peppers (~350g)

2 yellow squash (~331g)

1 white onion (~257g)

2 cucumbers (~318g)

1 handful of fresh parsley

1 lemon, juiced

1/2 cup olive oil

1/2 tbsp mustard

salt & pepper, to taste

Directions

Chop all of the vegetables into pieces large enough to poke with a fork, but not much bigger than the peas. Stem and roughly chop the parsley.

Add all veggies & parsley to a large serving bowl.

In a separate small bowl, whisk together the lemon juice, oil & mustard.

Add the dressing to the veggie bowl and toss together evenly to combine.

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