INGREDIENTS
8
Asparagus spears
1 15 ounce can
Chickpeas
1 handful
Pea shoots
2 cups
Snap peas, stems
1
large bunch Spinach
1 1/2 cups
Strawberries
1 tsp
Dijon mustard
1/4 cup
Lemon juice, fresh
1 tbsp
Poppy seeds
1 pinch
Salt
1
Sat and pepper
2 tbsp
Apple cider vinegar
1 tbsp
Grapeseed oil
1
Olive oil spray
1/4 cup
Pistachios
2 1/2 tbsp
Coconut nectar