Spring Salad

2 ½ tsp. fresh lemon juice
2 tsp. olive oil
1 clove of garlic, crushed
1 lb. of asparagus
½ English cucumber, cut into to ¼‘s and sliced (unpeeled)
½ tsp. kosher salt
½ tsp. pepper
3 scallions, sliced, white part only
1 cup fresh or frozen peas, thawed
1 ripe avocado, diced into 1-inch pieces

Combine lemon juice, oil, and garlic in a jar, shake vigorously, add salt and pepper then set aside. Snap ends off asparagus and slice 1” pieces diagonally. Blanche 3 minutes, remove with strainer and run under cold water. Set aside Blanche peas. If using fresh peas for 30 seconds, rinse with cold water. If using frozen peas, just defrost. Combine veggies in a bowl. Shake dressing and toss into salad. Add avocado right before serving.

137 calories, 10 g carbohydrate, 3 g protein, 10 g fat, serves 6

Jicama Orange Summer Salad

1/3 cup fresh lime juice
1 tsp. salt, or to taste
1 tsp. chili powder, or to taste
1/8 tsp. cayenne, or to taste
1 pound jicama, peeled and cut into ¼-inch thick sticks
4 navel oranges, rind and pith cut free and sections cut away from membranes
2 scallions, minced

In a large bowl, whisk together the lime juice, salt, chill powder, and cayenne. Add the jicama and mix well. Arrange the orange decoratively around the edge of the platter, with the jicama mounded in the center. Drizzle the dressing remaining in the bowl over the oranges and garnish with minced scallions.

59 calories, 14 g carbohydrate, 1 g protein, .2 g fat  (serves 8)