| Serves | Prep Time | Cook Time | Total Time |
I think the best thing about this salad is the textures: from soft avocado to crunchy pistachios and everything in between.
| 3 bunches | Asparagus, raw, one purple, one green, one white (if in season) | |||
| 2 cups | Kale, curly kale or baby kale, massaged and chopped fine | |||
| 2 | Spring Onions, chopped fine | |||
| 1/2 | Avocado | |||
| 1/4 cup | Pistachios, chopped fine | |||
| 2-3 tbsp |
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Cut the asparagus into small pieces about a quarter inch long. The fresher the better and at this time of year they are crisp and delicious. Add in the rest of the ingredients. Using really small pieces of avocado worked well because they were absorbed into the mixture. My preferred way to attack an avocado is to cut it in half, and then cut each half into a grid before spooning it into the salad. Sometimes I make a big grid, sometimes it looks like graph paper.
Spoon on the dressing, toss and serve.
Chill until ready to serve (although add the avocado moments before serving so it doesn’t turn brown).