INGREDIENTS:

Salad:

4 OZ peppers, sliced

1 Cucumber (de-seeded and diced)

3 Celery stalks, sliced

1 Fennel bulb, sliced

3 Green onions, sliced

Dressing:

1/3 Cup Avocado Oil

3 TBSP Lemon Juice

1 Clove Garlic, minced

2 TSP Tarragon & Basil

Himalayan Salt

Black Pepper

DIRECTIONS:

Combine peppers, cucumber, celery, fennel& onion in a large bowl. Cover & refrigerate.

Whisk oil with lemon juice, garlic, tarragon &basil, cover & refrigerate.

One hour before serving, toss salad with dressing.

Add sea salt & pepper to taste.

Plate and serve.