Shaved asparagus, radish and mushroom salad

    Eating vegetables in their fresh, raw state is something I like to do as often as possible, to benefit of the entire range of nutrients they offer. Plus, it feels so light and so refreshing in summer!

Ingredients (serves 1)
- 1-2 asparagus spears
- 1 mushroom
- 1 radish
- 1/2 avocado, sliced
- a handful mixed greens (spinach, chicory, romaine, arugula)

For the dressing
- 1 garlic clove, mashed
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- salt and pepper

   On a plate, arrange the mixed greens. Trim the asparagus by snapping off the tough ends. Using a mandolin or vegetable peeler, thinly slice the asparagus, radish and mushroom and place them, randomly, on top of the greens. Add the avocado slices, a sprinkle of sea salt and freshly ground black pepper and drizzle with some of the dressing, to taste. Enjoy!

Trim asparagus by snapping off tough ends.

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