• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• Spring salad
• 1 pound baby potatoes or fingerling potatoes
• 1 bunch of asparagus
• Greens of choice (I used a mix of greens from the farmers market)
• 1 small bunch of radishes (reserve the tops for the pesto)
• 1 small bunch of carrots (reserve the tops for the pesto)
• 1/2 of a large avocado (reserve the other half for the pesto)
• 1 small bunch of fresh mint, leaves only (reserve a bit for the pesto)
• Carrot and Radish Top Pesto
• Tops from one small bunch of carrots
• Tops from one small bunch of radishes
• Leaves from 3-5 fresh mint sprigs
• 1/2 cup pine nuts (or other nuts of choice)
• 1 small shallot, peeled and roughly chopped
• 1/2 of a large avocado
• A few pinches of kosher salt and black pepper
• 1 small lemon, zested and juiced
• 1/4 cup extra virgin olive oil

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