Dr. Weil

In a large mixing bowl, combine the organic tuscan kale, romaine & Cashew Poblano Ranch dressing.Toss until well combined. Place greens mixture in a large chilled bowl.In clockwise order, add the dried corn, grilled asparagus, Gorgonzola, tomatoes, garbanzo beans & pickled watermelon radish.Place avocado in center of salad and sprinkle with hemp seeds. Grilled Asparagus(Yields 1 portion)2 ounces Asparagus1 drizzle Grapeseed Oil1 pinch Kosher Salt4 turns Fresh Black PepperDirections Toss asparagus with oil, salt & black pepper.Grill over high heat until lightly charred.Remove from heat and cool until ready to use. Pickled Watermelon Radish(Yields 1 cup)¼ cup maple syrup¾ cup rice wine vinegar1 cup watermelon radish (peeled & julienned)Directions Combine and mix maple syrup and rice wine vinegar.Add watermelon radish and marinate for a minimum of 30 minutes.Refrigerate radish in liquid until use.