Roasted Vegetable Salad with Shallot Vinaigrette - The Blender Girl

Ingredients

• 1 pound asparagus spears, cut into 1 ½-inch pieces
• 12 ounces frozen artichoke hearts, thawed (about 2 ½ cups)
• 3 Roma tomatoes, sliced ½ inch thick
• 2 tablespoons melted virgin coconut oil
• Celtic sea salt, to taste
• 2 heads romaine lettuce, chopped
• 1 roasted red bell pepper, chopped
• 1 ripe avocado, pitted and chopped
• 2 tablespoons raw apple cider vinegar
• 1 tablespoon finely minced shallot
• 2 tablespoons pure maple syrup
• 1/3 cup extra-virgin olive oil
• 2 tablespoons filtered water
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced