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

Trim the stem and root end of each radish, and then cut radishes in half lengthwise and slice into thick half-moon shapes (so each piece of radish is red on the outside edge.)Grab one piece of asparagus by both ends and snap the end off to see where the woody part is, then trim the asparagus pieces to that size. Cut trimmed asparagus on the diagonal into pieces about 1.5 inches long long.Slice enough green onions to make 1/2 cup sliced green onion.Slice Feta Cheese into thick slices and then cut into 1/2 inch cubes, or slightly smaller if you prefer. (We loved the cubes of Feta, but you can also use crumbled Feta if you prefer.)Whisk together lemon juice, olive oil, and a little Spike Seasoning (or another all-purpose seasoning blend) to make the dressing.Put the radish slices, asparagus pieces, and sliced green onion into a bowl and toss together with the dressing.Gently stir in the cubes of Feta Cheese.Season the salad with fresh-ground pepper and salt to taste.I’m guessing this would keep in the fridge for a couple of days, although mine didn’t last nearly that long.