✤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
❖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.
