Raw Asparagus, Radish, and Feta Low-Carb Salad

Ingredients

• 2 cups of half-moon radish slices
• 2 cups raw asparagus pieces, cut into 1.5 inch lengths
• 4 oz. Feta cheese, cut into 1/2 inch cubes
• 1/2 cup diagonally sliced green onion
• 2 T lemon juice
• 3 T extra-virgin olive oil
• 1 tsp. Spike Seasoning
• Salt and fresh-ground black pepper to taste

Directions

1. Cut away the stem and root tips from the radishes. Halve each radish from top to bottom, then slice the halves into sturdy half-moons, keeping a red rim on each piece.
2. Take one asparagus spear and bend it until the tough end breaks away, then use that as your guide for trimming the rest. Slice the trimmed asparagus diagonally into pieces about 1.5 inches long.
3. Cut enough green onions to give you 1/2 cup.
4. Cut the Feta Cheese into thick slabs, then into 1/2 inch cubes, or make the pieces a bit smaller if you like. Crumbled Feta works too, though the cubes are especially nice here.
5. In a small bowl, whisk the lemon juice, olive oil, and a little Spike Seasoning, or another all-purpose seasoning blend, until the dressing comes together.
6. Add the radishes, asparagus, and green onion to a bowl, pour in the dressing, and toss until everything is lightly coated.
7. Fold in the Feta Cheese cubes gently so they stay mostly intact.
8. Finish with fresh-ground pepper and salt to taste.
9. This should keep in the fridge for a couple of days.