I think the best thing about this salad is the textures: from soft avocado to crunchy pistachios and everything in between.
Asparagus – 3 bunches raw – one purple, one green, one white (if in season)
Kale – 2 cups curly kale or baby kale, massaged and chopped fine
Spring Onions – two chopped fine
Avocado – 1/2 of one avocado
Pistachios – 1/4 cup, chopped fine
Dress It Up Dressing Champagne Vinaigrette
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).