1 bunch of asparagus, cooked and chopped
1 Avocado, chopped
20 cherry tomatoes
3/4 of cup Chickpeas
3 Table spoons Pine nuts
Dressing of choice
Recommended Balsamic and vinaigrette.
Optional:
Gluten free pasta
Put everything in large bowl and add dressing and sprinkle sea salt on top, Mix.
Serves 2-3
Recipe by Jennifer Delaney
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