1 Small Beet – Boiled to tender and then finely cut
1 bunch of asparagus – Boiled, cooled immediately and then finely cut (i like it a little crunchy)
1 Medium Sweet onion finely cut
1 cup of cashews – Grind these to powder
1 cup of parsley – Finely cut
1 cup of dill – Finely Cut
1 Medium Sized Cucumber finely chopped
2 tbspn Olive oil
2 tbspn plain Vinegar
Salt and Pepper to taste
Mix all the ingredients above and then add the olive oil, vinegar, salt and pepper. Mix well and let cool in the refrigerator before you serve.
Optional – Serve with Salmon.