Asparagus and Heirloom Carrot Salad

Cooking Times

Ingredients

• 1 cup Cal-Organic Rainbow Shredded Carrots
• 1/4 cup chopped Cal-Organic Italian Parsley
• 3 cups asparagus, cut into 2 inch pieces before blanching
• 1/4 cup chopped mint
• 1/2 tsp. chunky, cracked pepper
• 1 tsp. mustard seeds
• 1 crushed garlic clove
• 1 juice of lemon
• 1/3 cup avocado oil
• salt to taste

Directions