Crab And Avocado Salad - cooking recipe

Ingredients

8 oz sugar snap peas, trimmed
2 None avocados, thickly sliced
1 None apple
1 lb cooked crabmeat
1 None red onion, thinly sliced
2 None fresh red Thai chili peppers, thinly sliced lengthwise
5 oz baby leaf salad
None None FOR THE DRESSING
1/3 cup olive oil
1/4 cup lemon juice
1 tbsp Dijon mustard
1 clove garlic, crushed

Preparation

Boil, steam or microwave sugar snap peas until just tender; drain. Rinse under cold water; drain.
Meanwhile, for the dressing, whisk all ingredients in a medium bowl.
Slice apple thinly; cut slices into thin strips.
Place peas and apple in large bowl with crabmeat, onion, chili pepper, avocado, salad and dressing; toss gently to combine.