6 – 8 Young Zucchini, make into ribbons with peeler, then cut julienne like spaghetti
1 bunch Asparagus, tough stems removed, cut at 1/8 “ bias
1 T Fresh Chives, finely chopped
1T Fresh Cilantro, finely chopped
1 tsp. ground Cumin
Zest and juice of one Lime
Juice of 1 Lemon
¼ cup Olive Oil
1T Pepitas, (pumpkin seeds) roasted, salted
½ Avocado, diced
salt and pepper to taste
Place prepared vegetables in bowl.
In separate small bowl combine herbs, lime and lemon while whisking drizzle olive oil and whisk to emulsify.
Gently toss dressing over vegetables to coat.
Garnish with pepitas and avocado.