- 1 cup cherry tomatoes, halved
- 1 english cucumber cubed
- 1 cup cooked fresh peas
- 1/2 bunch steamed asparagus, trimmed and halved
- 1/2 cup fresh parsley, chopped
- 1 garlic clove minced
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
In a large bowl, combine all ingredients together. Toss to coat all vegetables in the olive oil and lemon juice.
Store in an airtight glass container and serve chilled or at room temperature.