Farmer's Market Chopped Salad with Basil Honey Mustard Dressing
Prep time
Total time
Serves: 2 for dinner or 4 as a side
Basil Honey Mustard Dressing:
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons raw apple cider vinegar
  • ½ Teaspoon sea salt, more or less to taste
  • ¼ cup packed basil leaves, ¼ ounce
  • ⅓ cup avocado oil, or extra virgin olive oil
  • ½ pound sugar snap peas, or peas with an edible pod
  • 1 small bunch of carrots, 12 ounces
  • 12 ounces cherry tomatoes
  • ¼ cup minced red onion
  • 6 cups washed baby spinach, 6 ounces
  1. Add all the dressing ingredients to a blender and blend until completely smooth and emulsified. Set the dressing aside while you make the salad.
  2. Thinly slice the peas and add them to a large serving bowl. Peel and thinly slice or grate the carrots. Halve or quarter the cherry tomatoes into bite sized pieces.
  3. Toss all the prepared veggies together with the dressing, and serve immediately.
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