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INGREDIENTS

  • 1.5 large handfuls of baby lettuces (arugula, mixed greens)
  • 0.5 large zucchini
  • 1 radishes
  • 0.5 bunch of asparagus, roughly chopped
  • 0.5 tbs olive oil
  • 1 tbs water
  • 0.13 cup fresh mint
  • Zest of 1/2 lemon
  • 0.13 cup walnuts

    • LEMON VINAIGRETTE

  • 1 tbs lemon juice (1/2 lemon)
  • 0.5 tsb Dijon mustard
  • 0.5 tsp raw honey
  • 0.25 shallot, thinly sliced and minced (optional)
  • 0.13 cup olive oil
  • Salt and Pepper to taste
  • Directions: Whisk together all ingredients, adding in olive oil last and gradually to emulsify
#

INSTRUCTIONS

  • In a lidded sauté pan, add chopped asparagus, 1 tbs olive oil and 2 tbs water
  • Cook on medium for 5 minutes with lid on, or until tender but still vibrant and green 
  • Using a vegetable peeler, peel zucchini into ribbons
  • Using a mandolin or sharp knife, thinly slice radishes
  • Arrange salad beginning with baby greens
  • Add cooked asparagus to the center
  • Arrange zucchini ribbons and radishes around the asparagus
  • Garnish with mint leaves, lemon zest and walnuts
  • Drizzle with Lemon Vinaigrette
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