Lomi Sea Asparagus

4 Ounces Fresh Sea Asparagus

1 Ounce Sweet Onion, Diced

1 Tablespoon Avocado or Olive Oil

1 Tablespoon Lemon Juice

4 Ounces Currant Tomatoes (or Halved Cherry Tomatoes)

Snip off any brown ends on the sea asparagus before rinsing them thoroughly under hot water. Toss them in a bowl along with the diced onion, oil, and lemon juice. Massage the vegetables with your fingers for a minute or two, just to tenderize the stalks slightly. Add in the tomatoes, mix to distribute throughout the salad, and either chill for up to two days, or serve right away. Don't be tempted to add any salt, since the sea asparagus are already packed full of sodium.

Makes 2 - 3 Side Dish Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com