Packed full of flavor and nutrition! This seasonal salad is quick to whip up and amazingly filling!

Present this salad on a serving plater and allow your guests to choose their ingredients! We made this one special for the vegans!

In our opinion, the most important ingredient in this salad is the dressing. Typically made with anchovies and a lot of oil, we’ve made this healthy salad even healthier! Substituting the “dressing” with flavors of the asparagus marinade and a tiny bit of balsamic vinegar.

First, we started by baking the asparagus and red pepper in the convection oven for 10 minutes, with just a touch of avocado oil and pinch of celery salt.

While that was baking, we grabbed some white radishes and tomatoes from the potted plant garden, red radish and organic olives and sliced these. Then, we julienned carrots and green spring onions.

When the asparagus and peppers were finished, these were marinated for 5 minutes in a vinegar and garlic brine (left over from a jar of pickled asparagus kept on hand when I finished the last batch the BFF sent!). Toss the arugula in a little bit of balsamic vinegar, then place on the serving plater. Notice, none of the other vegetables were marinated or covered with balsamic which will help keep them crisp, just simply place all of the vegetables in sections or mix it all up when it’s time to serve – whatever you wish!

To top it all off, sprinkle on some cashew “cheese.” My own mixture of cashews and brewers yeast, and a pinch of garlic powder, salt, pepper, black sesame and onion flakes. Placed in a blender for 20-30 seconds. Make a big batch and keep in the fridge for up to 2 weeks!