INGREDIENTS
1/2 lb
Asparagus
4
Basil, fresh leaves
1/2 lb
Carrots, small
3 tbsp
Citrus, fresh juice
1 1/2 tbsp
Dill, fresh
1/2
Fennel bulb, cored and cut into 1/2-inch slices, large
1 1/2 tbsp
Flat-leaf parsley, fresh
1/4 lb
Green beans
1/2 tsp
Honey
2
Salt, Coarse
1 tsp
Apple-cider vinegar, raw
2 tbsp
Olive oil, extra-virgin
1/4 cup
Macadamia nuts, raw toasted and finely chopped