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.

Avocado Asparagus Maki

Ingredients:
- sushi rice
- nori (seaweed paper)
- 2 avocados
- 1 bunch of asparagus
- sesame seeds
- rice vinegar

Directions:
1. Cook one serving of sushi rice according to package directions. I add a splash of rice vinegar while the rice is cooking, for taste. Once the rice is soft and the water has been absorbed, remove from heat and let cool. Add about 1/4 cup of sesame seeds and mix into the rice.
2. While the rice is cooking, cut each asparagus spear into three. In a microwave safe dish, add the cut spears and some water. Microwave on high for approximately 5 minutes so that the asparagus cooks and softens. Run the cooked asparagus under cold water to cool.
3. On a flat surface, place a nori sheet rough side up. Using wet hands, take a handful of the cooled rice and spread to cover the surface of the nori. Place asparagus spears and slices of avocado on one end of the nori sheet, about an inch from one edge. Slowly and tightly roll the maki. Slice into pieces with a sharp knife.
4. Repeat step 3 until you use up your ingredients.