Categories: gaps, salad, sides

Ingredients

• 12 oz. fresh green beans in 2-inch pieces
• 1 bunch asparagus in 2-inch pieces
• 1 c. snow peas sliced lengthwise
• 1 zucchini in thin half-moons
• 2 T olive oil
• 2 T grated shallot
• zest and juice of one orange
• 2 T sherry vinegar
• 1 T Dijon mustard
• 1 avocado, sliced
• Manchego cheese
• Fresh dill
• Honey

Directions

1. Blanch green beans and asparagus, transferring to ice water to cool.

2. Add snow peas and zucchini to dry beans and asparagus.

3. Whisk together dressing ingredients, add salt and pepper, and pour over vegetables. Can marinate for a while.

4. Serve with avocado, cheese, dill and honey.

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