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| Late spring and summer salad | |||||
| Ingredients: | |||||
| 1 lb | Aspargus, trimmed and halved | ||||
| 1 cup | grape tomatoes, halved | ||||
| 1 | ripe avocado, cut into cubes | ||||
| 1 cup | sliced basil leaves | ||||
| 1/4 cup | olive oil | ||||
| 2 tsp | lemon juice | ||||
| 2 tsp | dijon mustard | ||||
| 1/2 tsp | celtic sea salt | ||||
| 1/2 tsp | pepper | ||||
| Directions: | |||||
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1.Steam asparagus for 5-7 minutes until fork tender
2.Place asparagus, tomatoes, avocado and basil in a large bowl 3.Stir in olive oil, lemon juice and mustard 4.Sprinkle with salt and pepper 5.Serve |
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