INGREDIENTS
4
asparagus
1
avocado
10
cherry tomatoes
1/2 cup
extra virgin olive oil
10 ozs
flank steak
1 cup
fresh cilantro
2 cloves
garlic
1/2 Teaspoon
ground pepper
1
juice of lime
1 Teaspoon
kosher salt
1
lime zest
1/2 cup
purple onion
3 cups
romaine lettuce
2 servings
salt and pepper
10
sugar snap peas
1/2
yellow bell pepper