Summer Salad

A refreshing and simple salad that is super easy and quick to make!

Ingredients:
1 ripe avocado
2 small tomatoes
1/2 small cucumber
shredded Parmesan cheese (or soy cheese)
Choice of favorite dressing (mine is Amy's Goddess which has Tahini in it)
Black pepper

Directions:
Slice avocado into small strips. Chop tomatoes into small triangles. Slice cucumber about 1/4 inch thick then stack and chop into 4, making 4 triangles each with a rounded side. Add shredded cheese, black pepper to taste and dressing!

Asparagus, Snap Pea, and Avocado Pasta

Source: Martha Stewart's Everyday Food

Ingredients:
Course salt and ground pepper
1 lb. asparagus ends trimmed and cut into 2 inch lengths
1 lb. sugar snap peas (strings removed)
1 lb. bow tie pasta (farfalle)
4 Tbsp butter
2 cloves of garlic, minced
1 ripe avocado halved, pitted, peeled and cut into 1/2 inch cubes
1/2 cup fresh mint
1/2 Peccorino cheese plus more for serving, if desired

Directions:
In a large pasta pot of boiling salted water cook asparagus and snap peas until bright green. Be sure to not overcook! I made the mistake of not watching the pot closely. Do not cook more than 2 minutes! With a slotted spoon or spatula, scoop out vegetables and transfer to a bowl.

Return water to a boil, add pasta and cook until al dente. Meaning not soft, but not uncooked! My trick is to keep tasting it until I think it's cooked enough. Drain, reserving 1 cup pasta water. Set pasta aside in colander.

In pasta pot, melt 2 Tbsp butter over medium heat. Add asparagus, snap peas, and garlic: season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Although if you accidentally over cooked your veggies the first time around, don't bother cooking again. Just toss everything in! Add remaining 2 Tbsp butter, cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine, season with salt and pepper. Serve topped with additional cheese, if desired.