Cold Summer Asparagus Salad

For those 90 degree days when you just want something light and refreshing!

Ingredients:

The Veggies:

• 1/4 red onion, thinly sliced

• 1 bell pepper (color of choice), chopped

• 1/2 pint of cherry tomatoes, sliced into thirds

• 1/2 bunch of asparagus, chopped into bite size pieces

The Dressing:

• 2 cloves of garlic, chopped finely

• 2 Tbsp. avocado oil (or olive oil)

• 1/4 cup + 2 Tbsp. lime juice

• 1 Tbsp. water

• 1/2 tsp. sea salt

• 2 Tbsp. granulated sweetener, like Xylitol (or omit if you prefer not to add a bit of sweetness)

• Optional: Small handful of chopped cilantro or basil, dash of pepper

1. Blanch the chopped asparagus chunks by boiling them for 2 minutes and then placing them in an ice bath to stop the cooking process. Drain the water after the ice melts.

2. Whisk everything for the dressing together until the sweetener dissolves.

3. Stir dressing into the veggies.

4. Let marinate in the fridge for a couple hours before serving!