INGREDIENTS
2
salmon, fillets
1/2
Avocado, medium firm ripe slices thin pitted and cut into
1 1/2 cups
Cilantro, packed fresh leaves
4
Garlic cloves, medium
1
Jalapeno chile, medium
1/2
Lime juiced, medium
1/2 cup
Peas, fresh or frozen sweet
1 1/2 cups
Quinoa, cooked whole grains
1
Kosher salt and freshly ground black pepper
1
Neutral oil
1/4 cup
Olive oil, extra-virgin
1/2 cup
Cashews, roasted salted
4
Medium asparagus spears ends trimmed and trimmed into 1-inch lengths