Consider this your own harbinger of spring. All the shades of green spread out on your plate to carry you out of the winter doldrums and into warmer days. 

Asparagus, Avocado, and Pea Salad

Dressing:

1/2 cup avocado oil
1/4 cup champagne vinegar (or white wine vinegar)
2 Tablespoons fresh dill, chopped, or 1 teaspoon dried
dash of salt

Salad:

1 bunch asparagus tips (save the stalks for asparagus soup or veggie stock)
1 small head butter lettuce, leaves sliced into long strips
1 avocado, cubed
3/4 cup peas, fresh is ideal, but frozen works also
1/4 cup fresh mint leaves, sliced (if no fresh mint is available, omit)

Combine all the dressing ingredients in a small jar and shake well. Set aside.

Wash and dry butter lettuce. Slice leaves and lay them in a bowl.

Place asparagus tips, avocado, and peas on top of lettuce. Sprinkle with mint leaves. Add as much dressing as you like. Toss very gently. Enjoy! 

 

You can add protein by adding nuts. In keeping with the green theme, I recommend pistachios. 

For the non-vegans, you can also add fresh slices of manchego cheese. 

If you are not serving right away, or you are planning on leftovers  – the dressing and the avocado should not be added to the entire salad. Add to each individual serving immediately before eating.