Blazin’ Confetti Crunch Salad

Serves: 8-10

Ingredients

• 1 bunch asparagus, blanched and cut on the diagonal into 1-inch pieces
• 1 small red onion, cut in half and thinly sliced horizontally (soaked in ice water)
• 5 ea baby yellow & orange bell pepper, washed, seeded, and cut in thin strips
• 4 firm Roma tomatoes, de-seeded and cut into thin strips
• 1⁄2 lemon, juiced
• 2 tbsp plant-based mayonnaise
• 1 lg garlic clove, mashed into a paste
• 2 tbsp sriracha
• salt and pepper, to taste

Directions

1. Place all the cut vegetables in a large bowl.
2. In a separate bowl, combine the mayonnaise, lemon juice, garlic, and salt; mix well.
3. Pour the dressing over the salad and mix until evenly coated.
4. Refrigerate for 20 minutes before serving.