Fall might be right around the corner, but you still have plenty of time to get your *pumpkin errythang* fix ; ). This recipe may be a *salad*, but if you’re not a fan of leafy greens — this is the perfect way to fit some fresh produce into you week! This salad features plenty of crunch, its Vegan + it’s raw — so there’s no *cooking time*! AH ++ did we mention it features avocado? What’s not to love ; ).
*makes 2 servings!
1/4 cup Pistachios
1 bunch Asparagus
6-8 Mint leaves
1 tbsp Olive Oil
1 Lime [juiced]
Salt + Lemon Pepper
* 1/4 cup Goat Cheese [optional]
1] Peel the asparagus to create *ribbons* — I used a mandolin, but a vegetable peeler works great too!
2] Halve the lime [be sure to remove any seeds ; )] + finely chop the mint leaves. Halve your avocado, remove the pit, + slice! If you plan on eating the leftovers later in the week, only cut one half of your avocado — it’ll help keep the other half from turning brown.
3] Place your asparagus ribbons in a bowl, drizzle on the olive oil + juice the lime into the bowl. Toss the asparagus to ensure each ribbon is coated + sprinkle on the salt + lemon pepper.
4] Sprinkle on the pistachios, mint leaves + top with the avocado slices.
5] Snap a pic + eat up! ; )
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+ Xo, Teresa