1 pound organic asparagus, trimmed and halved
1 cup organic grape tomatoes, halved
1 ripe organic avocado, cut into cubes
1 cup sliced basil leaves
1/4 cup organic olive oil
2 teaspoons dijon mustard
2 teaspoons lemon juice
1/2 teaspoon Celtic Sea Salt
1/2 teaspoon pepper
Steam asparagus for 5-7 minutes until fork tender.
Place asparagus, tomatoes, avocado and basil in a large bowl. Stir in olive oil, lemon juice and mustard. Sprinkle with salt and pepper and serve.
Recipe Credit: Elana Amsterdam – Elana’s Pantry