½ cup almonds (soaked overnight and drained)
3 cups tender asparagus (cut into 1" pieces)
1 ripe avocado (peeled and pitted)
½ cup zucchini (chunked)
¼ cup fresh dill weed (or 1 teaspoon dried)
2 Tbsp fresh lemon juice
¾ tsp Celtic or Himalayan Salt (optional)
Pinch of cayenne pepper
1 ear fresh corn (kernels removed for garnish) or frozen
2. Pour into bowls and top with fresh corn as a garnish.
3. Serve immediately.