Spring Salad

Directions

1. Bring a large pot of water to a boil and set up an ice bath. 

2. Finely chop the broccoli. Trim the asparagus and snap peas and cut them into ¼” pieces on a bias. 

3. Add the veggies to the water and cook for 1 minute, until bright green and slightly tender. 

4. Drain the veggies and transfer to the ice bath to stop the cooking. 

5. After about a minute, drain the vegetables again and place in a large bowl. Add the lemon juice, olive oil, salt, a few turns of black pepper, garlic powder, nutritional yeast, garlic, and white vinegar to the bowl and stir well to get everything coated. 

6. Finely chop the dill and add it to the bowl. Stir again to combine and serve.