Carrot, Pea and Mint Salad Recipe

INGREDIENTS

• For the salad:
• 4 large carrots, washed, trimmed and peeled (about 1 pound)
• ½ cup of fresh (shelled) or frozen peas (defrosted)
• 1 tablespoon fresh mint, torn or cut with scissors into small pieces
• pea shoots for garnish, if you like
• For the Vinaigrette:
• ¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
• 1 lemon
• 3 sprigs mint
• 1 teaspoon honey (optional) if you like sweeter vinaigrette
• salt and pepper to taste