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Field greens

6 spears cooked asparagus, chopped

1/2 avacado, sliced

1/2 cup cooked peas, chilled

1/2 oz. asiago, slivered

1/8 cup pumpkin seeds

sprinkle garlic nuggets

Dressing:

1/2 lemon, juiced

champagne vinegar, drizzle

avacado olive oil, drizzle

beau monde, sprinkle

celery salt, sprinkle

pink himalayan sea salt, to taste

black pepper, to taste

Layer ingredients in a large bowl, starting with the greens and ending with the olive oil. Toss well. Serves 3.

 

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