- Salad leaves
- Avocado slices
- Steamed asparagus
- Green beans
- Olive oil
- Lime juice
- Sea salt and milled organic rainbow peppercorns
Toss salad leaves, avocado slices, steamed asparagus and fine green beans with fresh-pressed olive oil, fresh-squeezed lime juice, sea salt and milled organic rainbow peppercorns.
Blend about a cup of hulled strawberries with a spoonful of honey, a quarter cup of verjuice and seasoning. Spoon the strawberry dressing over a large plate. Top with a pile of the tossed salad. Add a twist of rainbow peppercorns.