Prep time: 15 minutes - Cook time: 0 minutes - Total time: 15 minutes
Ingredients
1 fennel head, thinly slices
1-2 cans of hearts of palm, slices in circular shape
1 bell pepper, diced
1 cup cherry tomatoes, halved
2 tbsp fresh basil, finely chopped
2 tbsp fresh dill, finely chopped
1 cup bocconcini cheese, light
2-3 fresh garlic cloves, minced
Juice from 1 lemon
3 tbsp EVOO
1 head of roasted asparagus (bake in oven at 400F x 7-10 minutes with a touch of olive oil & salt)
½ tsp salt
Directions
Begin by roasting asparagus in the oven at 400F for 7-10 minutes with olive oil and salt.
While the asparagus is cooking, cut up the remaining ingredients and toss all together in a bowl
Add in asparagus, (remove tips as they can get mushy once mixed in) and toss once again. Enjoy!