INGREDIENTS
4
Asparagus spears, cut
1/2
Avocado
1
Cherry tomatoes
1 cup
Cucumber
3/4 cup
Garbanzo beans
1
Garlic clove
1/2 cup
Golden beets, roasted
3/4 cup
Green beans, cut
1
Romaine lettuce
1 tbsp
Agave nectar
2 tbsp
Dijon mustard
1 tbsp
Lemon juice, fresh
1/4 cup
Quinoa, cooked
1/2 tsp
Black pepper, freshly ground
1
Pepper - optional, cracked
1/2 tsp
Salt
1
Sunflower seeds to sprinkle on top
1/4 cup
Champagne vinegar
1/2 cup
Olive oil, extra virgin
3 tbsp
Almonds