¼ cup rice vinegar
2 tablesoons fresh orange juice
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon sugar
½ teaspoon sriracha chili sauce
1 teaspoon sesame oil
½ teaspoon sea salt
freshly ground black pepper
1 medium english cucumber, halved lengthwise and thinly sliced on the diagonal
1 medium avocado, not too ripe
1 cup sugar snap peas
½ medium red onion, thinly sliced
½ cup cherry tomatoes , halved
¼ cup fresh basil, finely chopped
1. Combine first 9 ingredients and whisk well to combine and dissolve sugar. Set aside.
2 . Bring a pot of water to a boil. Add sugar snap peas. After 30 seconds, drain and rinse with cold water to stop cooking process. Set aside to cool. When cool, slice in half diagonally.
3. Combine all veggies except avocado. Add fresh herbs and stir to combine. Drizzle with dressing, add avocado and gently toss. If making ahead, keep veggies and dressing separate until just before serving. Add avocado at the last minute to keep it pretty and fresh.