Agave nectar is a good sweetener for the Zone.
Whisk the agave nectar, balsamic vinegar, lime juice, extra virgin olive oil and mint in a bowl large enough to hold all the salsa ingredients. Mash in about 2 tablespoons of blueberries and set aside. Chop strawberries, tomatoes and onions. Whisk the salsa dressing again and add the remaining blueberries and chopped ingredients. Stir and chill. Meanwhile make the salads in separate bowls and prepare the asparagus for steaming, timed with the salmon. Grill salmon with a little salt and pepper for a few minutes each side. Plate the salmon and asparagus topped with the berry salsa.
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