SPRING HARVEST STRAWBERRY SALAD

For the dressing:

Toss everything into a blender and blend until smooth. 

For the salad:

In a medium sized sauce pan over medium heat, add water, asparagus, beans, garlic powder, dill, salt and pepper. 

Saute’ until asparagus is done. It’ll be dark green but still a but crunchy. 

If assembling in bowls, add the greens, and then split up all the ingredients into two and assemble the way you’d like. 

If you’re assembling it in mason jar, make sure to add the dressing first and the greens last. To eat, simply pour out the entire jar into a bowl. Gravity is your friend here, and it works in a way that when you pour it out into a bowl, the dressing is over the top of your salad and the greens on the bottom! Mix it up and enjoy!

Drizzle dressing over the top and enjoy immediately.