INGREDIENTS
1
bunch Asparagus
2
Avocados, ripe
2
ears Corn
3
Japanese eggplant
8 cups
Romaine or red leaf lettuce
1
bunch Scallions
1
Shallot, small
3
Zucchini, medium
2 tsp
Dijon mustard
2 tsp
Honey, raw
2 tbsp
Lime juice, fresh
1
Pepper, freshly ground
1 tsp
Sea salt
1
Sea salt and black pepper
1/2 cup
Olive oil, unrefined extra-virgin
2 tbsp
Rice vinegar, unseasoned