This delicious summer vegetable melody makes a refreshing topping for your favorite protein or noodles.

YIELD: 2 SERVINGS

For lemon dressing:

¾ cup extra-virgin olive oil

½ cup fresh lemon juice

1 Tbsp Dijon mustard

½ tsp pink Himalayan sea salt

Pinch of black pepper

Combine all ingredients in blender and blend for 1 minute.

For vegetables:

2 cups fresh arugula

¼ cup sliced red onions

¼ cup cherry tomatoes

2 Tbsp Mediterranean olives

½ cup of hearts of palm

6 large asparagus spears

Half of an avocado, sliced

Boil water and blanch asparagus spears for 4 to 5 minutes, place in a bowl of iced water to cool quickly. Dry and cut in to one-inch pieces.

Toss arugula, red onions, cherry tomatoes, hearts of palm, olives and asparagus together and drizzle with lemon dressing

Top with sliced avocado and black pepper to taste.

Recipe courtesy of Sandra Marinelli owner and head chef at Brooklyn Organic Kitchen, in Mahopac, NY. BOKMahopac.com.