Asparagus Tomato Salad

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2-4 Servings

Ingredients:

1 bunch asparagus, finely chopped

1 pint baby tomatoes, diced

½ onion, diced

Mixed greens (if desired)

1 Tb lemon juice

1 Tb avocado or MCT oil

Salt and Pepper

Directions:

Add ½ Tb oil to sauce pan and preheat to medium.
Add onion, and asparagus and cook until ‘al-dente’: typically 2-3 minutes, depending on thickness.
Remove from heat, add tomatoes and toss with lemon juice and pepper. Serve as is, or over mixed greens (see next step).
Place mixed greens in a bowl, and toss with remaining ½ Tb oil, salt and pepper. Toss gently with cooked vegetables. Serve immediately, or refrigerate and serve cold. Make multiple batches – makes great leftovers for 2-3 days.

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