Adapted Recipe & Photo from Rachael DeVaux
6-8 pieces asparagus, diagonally sliced into 1-inch pieces
1/4 cup sundried tomato, roughly chopped (I buy the dehydrated ones from Trader Joe's)
1/2 cup peas
3 tbsp extra virgin olive oil
1/4 tsp garlic powder
4-6 big handfuls arugula
1/4 cup almonds, roughly chopped
1/8 red onion, finely sliced
1/2 avocado, diced
3 tbsp chopped green onion
pink salt and pepper, to taste
Chop the asparagus into bite sized piece. Sauté over low-medium heat with EVOO, sun-dried tomatoes, and peas for 4-5 minutes.
Squeeze half the lemon, and add garlic powder, pink salt + pepper to skillet and toss! Let sauté for another 5-6 minutes until tender. Let cool.
In a large bowl, toss the sautéd veggies with arugula, red onion and almonds.
Top with avocado and chopped green onion. Add a lil drizzle of olive oil, a squeeze of fresh lemon, and a dash of pink salt, and pepper. DIG IN!