INGREDIENTS
5
Cucumbers [around 2.5 cups, mini
1
Lemon, zest
1 cup
Pickled banana peppers
15
Spears asparagus
1
Tsbsp fresh parsley
2 tbsp
Lemon juice, fresh
2 cups
Ditalini pasta, dried
1/8 tsp
Black pepper plus
1/4 tsp
Salt plus
5 tbsp
Avocado oil or olive oil
1/4 cup
Champagne vinegar or white wine vinegar
1/2 cup
Feta cheese