INGREDIENTS
3
Asparagus spears, large
3/4
Avocado, small
1/2 cup
Brussels sprouts
1 clove
Garlic
1
Green onion
1/2
Lemon, juice from
1
small handful Mint
1
Egg, large
1
For minty avocado sauce
1/3 cup
Quinoa, cooked
1 pinch
Black pepper, freshly cracked
1 pinch
Salt
2 tsp
Olive oil
1 tbsp
Vinegar
1 cup
Baby arugula or other leafy green