Spring Brunch Salad - Lakewinds Food Co-op

Ingredients

• 1 bunch asparagus, tender parts, <em>chopped into 1-inch pieces</em>
• 2 teaspoons kosher salt
• ½ cup frozen peas, <em>thawed</em>
• ½ English cucumber, <em>cut in half-inch chunks</em>
• 2 radishes, <em>thinly sliced</em>
• ½ cup crumbled vegan feta cheese
• ½ avocado, <em>pitted and diced</em>
• ½ small red onion, <em>thinly sliced</em>
• ¼ cup chopped, toasted pepitas (roasted pumpkin seeds)
• Fresh herbs, for garnish (mint, dill and/or chives)
• Kosher salt and freshly cracked black pepper
• <strong>Dressing</strong>
• 1 Tablespoon Stanley's Sugar Bush maple syrup
• ½ small garlic clove, <em>finely minced</em>
• 1 Tablespoon white wine vinegar
• 2 Tablespoons hazelnut oil
• ¼ teaspoon kosher salt