Spring salad (serves 6 at 1 cup each)

Servings: ½ legume, 2 oil, 1 cat. 1 veg.

137 calories, 10g carbohydrates, 3g protein, 10g fat per serving

• 1 Tbsp fresh lemon juice
• > 1lb asparagus, ends snapped off
• 2 Tbsp olive oil
• > ½ English cucumber, quartered and sliced thin
• 1 clove garlic, crushed
• > 3 scallions, sliced, white part only
• ½ tsp sea salt
• > 1 ripe avocado, diced into 1” pieces
• ½ tsp ground black pepper

Combine lemon juice, oil, and garlic in a jar. Shake vigorously, add salt and pepper, and set aside. Slice asparagus into 1” pieces diagonally. Blanche 3 minutes, remove with strainer, and run under cold water. Set aside. Combine all veggies in a serving bowl. Shake dressing and toss into salad. Add avocado right before serving.