Spring Salad

1

-2 radishes -1 avocado – 1/3 cup lemon vinaigrette – Salt to taste – Black pepper to taste – Fresh mint leave 1/3 cup almonds

2

Add asparagus and blanch for 2 minutes. Transfer asparagus to a bowl of ice water to stop cooking. Drain and set aside.

3

In a large salad bowl, combine blanched asparagus, peas, mixed salad greens, sliced radishes, and diced avocado. Toss with lemon vinaigrette.

4

Season with salt and pepper to taste. Garnish with mint and toasted chopped almonds.

Full recipe & nutritional value on foodfaithfitness.com