- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 pound raw sugar snap peas
- 1 Hass avocado, peeled and sliced
- In a bowl, whisk together Dijon mustard, lemon juice, olive oil, salt, and pepper. Add the sugar snap peas and avocado, tossing gently to combine.