INGREDIENTS
2
Romaine hearts
1
small bunch Asparagus
1/2
Avocado, ripe
1 clove
Garlic
1 1/2
Lemon
1/2
Red onion, small
1
carton Strawberries
1 tsp
Dijon mustard
1 tbsp
Maple syrup
1/4 tsp
Black pepper
1 tsp
Fennel seeds
1/2 tsp
Sea salt
2 tbsp
Olive oil
1/4 cup
Pistachios