Fresh Asparagus Salad


3 cups thinly sliced fresh asparagus
2/3 cup chopped scallions
4 radishes
1/2 Avocado from Mexico, diced
1 cup chopped fresh parsley
1/2 cup low fat Cabot® Sharp Light Cheddar Cheese
1/2 cup apple cider vinegar
1/4 cup extra-virgin olive oil
McCormick® pepper, to taste


1. Snap and discard the ends of the asparagus.
2. Cut the remaining asparagus diagonally into thin slices and place in bowl.
3. Stir in the scallions, radishes, avocado, parsley, and cheese.
4. Prepare dressing by mixing the vinegar, olive oil and pepper. Toss asparagus mixture
with the dressing. The vinegar will help tenderize the asparagus without cooking.
5. Refrigerate at least one hour, allowing the flavors to meld and the asparagus to
become tender. Serve chilled.

NOTE: This recipe is quick to prepare and is gluten-free. Asparagus is low in calories and a good
source of vitamins A and K. It's on the "Clean 15" list of produce items found by the Environmental Working Group to be lowest in pesticides.