Summer salad with lightly toasted walnuts, fresh lemon juice and agave.

Serves 2.

Ingredients
- 2 stalks of celery
- 2 carrots
- 4 red radishes
- 1 red bell pepper
- 1/2 cucumber
- 2 green onion stalks
- 1/4 cup walnuts - chopped
- juice of half a lemon
- 1/2 tbsp agave nectar
- cilantro (optional)
- sea salt and pepper to taste (optional)

Directions
- chop or julienne veggies
- mix veggies in a bowl or arrange on a plate
- in a pan, lightly toast the walnuts for 1-3 minutes constantly stirring them
- sprinkle the walnuts over the veggies
- add spices to the salad, if desired
- squeeze lemon juice over the salad
- drizzle the agave nectar
- sprinkle the cilantro on top (optional)

Serve with a garnish of lemons.