Dilled Carrot & Pea Salad

-Steam 2 cups chopped carrots and 1 pound trimmed snap peas for about 3-5 minutes.
-Make dressing: ¼ cup fresh lemon juice, ¼ cup fresh minced dill, 2 TBS extra virgin oil olive, ½ tsp salt and pepper to taste.  
-Pour dressing over steamed veggies in a bowl.  Put in the fridge until cool.