INGREDIENTS
1 lb
Asparagus
1/4 cup
Dill
1 cup
Green lentils
1/2 cup
Mint
1 tsp
Lemon juice
1/2 tsp
Black pepper
1 tsp
Pink himalayan salt
2 tsp
Sea salt
2 tsp
Hemp seed oil
2 tbsp
Olive oil
2 tbsp
White wine vinegar
3 cups
Water, filtered
violas (to garnish {optional})