• 10 asparagus spears, chopped
  • 2 small zucchinis, thinly sliced
  • 4 cups baby spinach, shredded
  • 1 medium ripe avocado, peeled, seed removed & thinly sliced
  • 2 tbs honey*
  • 5tbs extra virgin olive oil
  • 2 tbs whole grain mustard
  • 1/2 cup almonds


1. Heat 1tbs of oil on pan and cook zucchini & asparagus. Towards the end, place almonds in pan and toast. Remove from heat.

2. In a small bowl, place remaining oil, honey & mustard. Mix well.

3. Place spinach & avocado in a salad bowl. Add cooked veggies and almonds. Pour dressing over and mix through. Enjoy. 

Editor’s Note: This recipe was created as part of my partnership with for Nuts for Life. *Gifted from The Source Bulk Foods