Avocado and Asparagus Salad

I work late on Wednesday's and when I came home one night I was delighted to see this amazing salad already made by my husband. It was light and refreshing, but still filling. We paired it with some tuna steak, yummo.

Avocado and Asparagus Salad

1 bunch of lettuce (Boston lettuce)
1 bunch of fresh asparagus , trim and cut into 1 inch pieces
1-2 large avocados, peeled and diced
1-2 tomatoes, seeded and diced
1 red onion, diced
1 small bell pepper
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Dash of salt
Dash of pepper

Put asparagus and 2 tablespoons of water in a dish, cover and microwave on high for 3-6 minutes, stir once. Drain and cool.

In a large bowl, combine the asparagus, lettuce, avocado, tomatoes, onion and bell pepper; toss gently. In a jar, combine the remaining ingredients and shake well (with lid on). Pour dressing over salad. Cover and refrigerate until serving.

Butternut Squash Fries

Since I've been on SCD I have made a lot of 'butternut squash fries'. However, when summer hit it was impossible to find a decent butternut squash. Finding the already frozen and diced squash in a bag has a been a time saver. Now that fall is approaching I am buying it fresh, but now I know what to buy in the summer months when winter squash in unavailable.

Butternut Squash Fries
1 butternut squash (peeled and diced)
olive oil
salt and pepper

-Lightly oil butternut squash. If using frozen butternut squash, use a little less oil.
-Salt and pepper and place onto a baking sheet lined with parchment paper. (I use a silicon baking mat).
-Bake @ 400F for 40 min. (Flip fries half way through baking)

Mayo Dip (for fries)
Spoonful of SCD legal mayonnaise
Dash of paprika
Freshly ground black pepper