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 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.

Tangy Tahini Dressing for Mixed Greens (serves 12)

Per 2 tbsp. per serving: 117 calories, 1 g carbohydrates, 1 g protein, 12 g fat

½ cup extra virgin or light olive oil¼ cup sesame tahini
2 to 3 tbsp. apple cider vinegar
½ lemon (juiced)
2 tbsp. shoyu
2 tbsp. water
1 tsp. dried dill
1 tsp. dried chives, optional
Mixed fresh organic greens

Combine all ingredients in a bottle with a tight lid and shake well. Pour over greens and
toss well. Dressing will keep for up to 2 weeks, refrigerated. Shake before each use.