Recipe Spring Salad - Recipes.camp

Ingredients

• #For the salad#
• Roasted asparagus – 12 ounces. (They have to be cut into 2-inch pieces)
• Little gem lettuce - 8 heads (On inch should be trimmed off from the bottom and you need to separate them into leaves; if you want; you can butter lettuce as well)
• Canned artichoke hearts – 8 nos. (They must be drained and halved)
• Persian cucumbers – 4 nos. (You have to slice them thinly)
• Fresh mint – 3 tablespoons. (Chopped)
• Easter radish – 1 no. (You need to slice it thinly)
• Fresh dill – 3 tablespoons. (Chopped)
• Ripe avocado - 1 no. (It must be pitted and peeled, and you have to slice it thinly as well)
• #For the lemon champagne vinaigrette#
• Kosher salt – To taste.
• Black pepper (Freshly cracked) – To taste.
• Juice – Taken from one lemon.
• Olive oil – 1/3 cup.
• Champagne vinegar – 1 tablespoon.
• Garlic cloves - 2 nos. (Finely chopped)
• Shallot – 1 no. (You need to chop it finely)