Spring Salad

(serves 6)

137 calories, 10 g carbohydrate, 3 g protein, 10 g fat

2 ½ tsp. fresh lemon juice

2 tsp. olive oil

1 clove of garlic, crushed

1 lb. of asparagus

½ English cucumber, cut into to ¼‘s and sliced (unpeeled)

½ tsp. kosher salt

½ tsp. pepper

3 scallions, sliced, white part only

1 cup fresh or frozen peas, thawed

1 ripe avocado, diced into 1-inch pieces

Combine lemon juice, oil, and garlic in a jar, shake vigorously, add salt and pepper then set aside.

Snap ends off asparagus and slice 1” pieces diagonally. Blanche 3 minutes, remove with strainer

and run under cold water. Set aside Blanche peas. If using fresh peas for 30 seconds, rinse with

cold water. If using frozen peas, just defrost. Combine veggies in a bowl. Shake dressing and

toss into salad. Add avocado right before serving.