Carrot Pea and Mint Salad Recipe
Ingredients
- 2 teaspoons honey (or agave nectar for a vegan version)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 6 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh mint, plus a spring for garnish
- 4 medium carrots, peeled and very thinly sliced on the diagonal
- 2 cups frozen peas, defrosted and patted dry, or fresh peas, boiled until tender and shocked in ice water
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