Crab And Avocado Salad

• 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

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

sugar snap peas, avocados, apple, crabmeat, red onion, fresh red thai chili peppers, baby leaf salad, dressing, olive oil, lemon juice, mustard, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/36514 (may not work)