I’m really excited that spring has arrived in Cache Valley! The produce department has been revived with great colors and variety. While grocery shopping, I usually put fruits in our cart, while my husband loads up with vegetables. I decided I need to eat more vegetables. When I looked through the produce in my fridge and saw a variety of green items next to each other, I decided to throw them all together in a salad. It was delicious! 
Spring Broccoli Salad
2 c. chopped broccoli 1 c. largely chopped asparagus 1 T. fresh lemon juice 1 T. olive oil 1/4 c. diced marinated artichokes 1/2 c. fresh mozzarella diced or sliced 2 T. toasted almond slices zest from your favorite citrus 4-7 fresh basil leaves, finely diced salt and pepper to taste Put approx 2-3″ of water and large pinch of salt in a pan large enough to fit broccoli and asparagus. Bring water to a boil then add broccoli and asparagus. Cook for 1-2 minutes (flash cooking to take edge off of bitter taste in their raw flavor). Toss vegetables in lemon juice and olive oil. Season to taste with salt and pepper to taste. Add almond slices, mozzarella, basil and zest. I also sprinkled chia seeds on the top to see what all the rage about them was…toasted sesame seeds would be good too.
