Vegetable Salad

Serves: 4

4 tablespoons honey
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro leaves
salt and freshly ground pepper to taste
2 big ripe avocado peeled and sliced
1 big red bell pepper
1 big cucumber
2 big tomatoes
1 cup frozen corn kernels thawed

1.In a bowl mix the honey, lemon juice, cilantro leaves, salt and pepper to make the dressing for the salad.
2.Cut the red bell pepper, cucumber and tomato into long thin strips.
3.In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing with a light hand. Refrigerate.

It is important that the avocados be very ripe and soft.
Always refrigerate a salad to chill well before serving

Asparagus Tomato Salad

1 bunch asparagus
2 cloves garlic
2 tomatos
lettuce leaf
salt
black pepper
balsamic vinegar

Tear off and wash 1 large lettuce leave per serving. Place on the plate. Slice the tomato in lateral rounds, place 4-6 rounds on the lettuce covering it. Add vinegar, salt, and pepper to the tomatoes. Steam the asparagus with garlic for less than 5 minutes (remember when steaming the steamer must be steaming before you add the food) so that the asparagus is bright green and should remain slightly crunchy. Place the asparagus on the tomatoes, dash a little more salt and pepper on asparagus.