I find that the ripe avocado and lemon juice makes enough of a dressing to coat the vegetables and leave the salad with a light, mild, fresh taste, but if you like you can add some pepper and a drizzle of olive oil if you want it to be less light and mild. Just do so sparingly.
Black-Eyed Pea Chopped Spring Salad
1 stalk of celery, chopped
1/3 cup cooked black eyed peas
1/2 avocado, cut into a dice
1 large radish, chopped
1/2 cup or more sugar snap peas, coarsely chopped
2 inch chunk of cucumber, chopped
1 romaine heart, thinly sliced or chopped
1/4 large fennel bulb (or 1/2 a small one), chopped
fronds from the fennel bulb, chopped
1 green onion, thinly sliced
juice of 1/2 a small lemon
optional: other fresh herbs
1. Toss everything together.