Salad:

2 cups of fresh lettuces, torn into bite sized pieces

12 thin stalks of asparagus

¾ cup fresh peas, or frozen

4 thinly sliced radishes

6 new potatoes

1 fennel bulb, core removed, thinly sliced

½ cup Italian parsley leaves

1 bunch fresh dill, thick stems removed

¼ cup fresh mint leaves, torn

Dressing:

1 ripe avocado

2 TBS Forrest Green Farm herbal vinaigrette mix

¼ cup red wine vinegar

1 TBS fresh lemon juice

½ cup extra virgin olive oil

Coarse salt, like JQ Dickinson

Fresh ground black pepper

Cut the tough bottoms off of the asparagus stalks. Cut the stalks into 2” pieces. Blanch asparagus and fresh peas in boiling water for 30 seconds, rinse and drain. Cook potatoes in boiling salted water until just tender. Rinse, cool and drain. Cut into slices. Mix vegetables and herbs into the lettuces. Dressing Peel and chop the avocado. Put in a small bowl. Add the herbal vinaigrette mix and the vinegar. Mash with a fork until the avocado is blended with the vinegar. Whisk in the olive oil. Dress the salad until just coated. Top with the coarse salt and pepper and serve immediately. Top with grilled salmon to add protein.

Store the remaining. Serves 4 as a side salad, or 2 as a main dish.