I’m always look to create something different. So I put some restrains on myself when it came to ingredients that I could use, and I only allowed myself what was in the refrigerator and it had to be green or white.

Before I started on the salad, I put on the counter everything green and white and started from there.

I filled a huge bowl with cold water and added a tablespoon of baking soda. I find this helpful to wash my fruits and vegetables.

I added about a cup of arugula to the bowl of water. I like my lettuce cut up into strips, it was about two cups of lettuce after I stopped it. I added the lettuce to the water and gently washed the leaves, trying hard not to bruise them.

Using a strainer, I strain the leaves and ran cold water over the leaves. Then I placed the leaves on paper towels to take up the extra water. While the leaves were drying I halved a white sweet onion, and sliced it thinly to get circles.

I cut half of a medium cucumber pealed it with a potato peeler to remove the skin. This I used the same pealed to make ribbons of cucumber. I then squeezed about half a teaspoon of lemon juice over the cucumber ribbons. I chopped up about a half of teaspoon of fresh dill and sprinkled it over the cucumber ribbons with a pinch of salt. You can and some black pepper to taste. I set aside in the refrigerator.

I then placed a pot on the stove to boil with seltzer water and salt. I added a half cup of green peas and about 5 stalks of asparagus. I boiled the peas first for five minutes then added the asparagus for 2 minutes as I wanted it a bit crunchy. I prepared an ice bath for the peas and the asparagus to stop them from cooking. After I stained them and set aside in the refrigerator.

The fun begins when you take all your ingredients and start to layer them in a bowl. I wish I had some avocados for some creaminess, but that was not available. I will make up creaminess with salad dressing.