Watch the recipe video here!


1/4 cup olive oil 
Juice of one lemon 
1 tbsp champagne vinegar 
One clove of garlic, minced 
2 tbsp honey, or agave 
Salt and pepper to taste 

1 pound asparagus, woody ends cut and shaved 
1 cup snap peas, sliced in half
1/4 cup pistachios, chopped
1/2 cup arugula 

Slice of toasted sourdough 
Vegan cream cheese 
Pickled fresno peppers 
Handful of fresh dill 
Flakey salt 


  • To a bowl, add all the dressing ingredients, whisk to mix and set aside.

  • Add the shaved asparagus, snap peas, arugula, and pistachios to the dressing and toss to mix.

  • To the toast, add a schmear of cream cheese, top with the salad, garnish with the pickled fresno peppers, dill and flakey salt.