the avocado dilemma — Les Petites Gourmettes

Ingredients

• 1/4 cup olive oil
• Juice from 1 lemon
• 2 tablespoons plain Greek yogurt
• 1 Haas avocado, peeled, pitted, and sliced
• 4 large mint leaves
• 1 teaspoon salt
• 1/2 jalapeño, flesh only, no seeds
• 2 teaspoons poppy seeds
• 10 spears asparagus, tough ends snapped off
• 1 head of purple lettuce, washed and spun dry
• 1 head butter lettuce, washed and spun dry
• 1 ball of burrata
• 1 cup cherry tomatoes, halved
• Freshly ground black pepper