Everything But The Kitchen Sink Salad

Ingredients:

- chunks of half an avocado

- 3 green onions, chopped

- 2 tomatoes, chopped

- 2 large radishes, chopped

- handful asparagus spears, each spear cut into three, steamed

- handful black kalamata olives, each cut in half

- half green bell pepper, chopped

- 5 oz. package of mushrooms, cut and steamed

- small head of broccoli, cut and steamed

- yellow squash, sliced and steamed

- 1/2 cup pinto beans

Directions:

1. Steam broccoli, mushrooms, asparagus, and yellow squash until cooked. Try not to overcook to preserve some of the nutrients in the vegetables. Run cooked veggies under cold water.

2. Chop all the remaining fresh vegetables.

3. Toss all veggies with some balsamic vinegar and lemon juice. Salt and pepper to taste.