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SPINACH, AVOCADO AND SUGAR SNAP PEA SALAD
3 tablespoons Chardonnay vinegar
1/2 bunch curly parsley, chopped
5 scallions, cut into rings (white and light green part)
2 tablespoons sea salt
1/3 cup extra virgin olive oil
12 ounces spinach, washed and dried
1 bunch Italian parsley, leaves only
4 cups sugar snap peas, blanched if not tender when raw
2 avocado, cut in large chunks
Mix the vinegar, curly parsley, scallions and sea salt in the bottom of a large salad bowl, and olive oil slowly, whisking to emulsify. Toss together the spinach, Italian parsley, sugar snap peas and avocado, add dressing, toss to coat and season with salt to taste. Serves 6-8
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