INGREDIENTS
2
teaspoons olive oil
4
asparagus spears, cut into 2-inch pieces
1
avocado
Juice from 1/2 lemon
1 tsp
minced fresh chives
Sea salt and black pepper,
1/4 cup
peas
2
slices whole wheat bread, toasted (or gluten-free bread)
2 tbsp
chopped pistachios
2 tbsp
crumbled feta cheese