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Shades of Green Salad
10 asparagus spears, stems removed
2 hearts of palm, sliced in 1/2” rings
6 – 8 black olives pitted
2 springs parsley, chopped
½ cup frozen peas, boiled
1 tbsp. pickled hot peppers, chopped
2 ripe avocados, halved
2 tbsp. lemon juice
Lettuce leaves, to garnish
4 tbsp. Fresh Dress Creamy Caesar Dressing or as desired
• Cook asparagus in salted water just until crisp.
• Dice all vegetables into bite size pieces and mix with Fresh Dress Creamy Caesar Dressing.
• Sprinkle with lemon juice.
• Fill avocado halves with mixture to overflow.
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