INGREDIENTS
1
bunch Asparagus
2
Avocado
4 cups
Baby spinach
1 cup
Cilantro
1 cup
Edamame
2 cloves
Garlic
2 cups
Iceberg lettuce
1
Jalapeno, small
1
Jalapeno
1/4 cup
Parsley
1/2
Red onion
2 cups
Quinoa, cooked
1
Salt and pepper
1/2 cup
Red wine vinegar
1/4 cup
Water
non-stick spray