1 bunch Asparagus, chopped into 1/2 inch pieces
1 head Iceberg Lettuce, shredded
2 Cucumbers, shredded
3 Carrots, shredded
2 Avocados, chopped
1 /2 cup Red Wine vinegar
1/2 cup Extra Virgin Olive Oil
2 tablespoon fresh Thyme, Rosemary, Oregano, chopped
1 teaspoon Salt
1/2 teaspoon Pepper
Combine dressing ingredients in a mason jar. Give it a shake and place in the fridge overnight.
Bring a saucepan of water to boil. Add a pinch of salt.
Boil asparagus pieces for about 2-4 minutes, until just cooked.
Remove from pan and cool.
Combine the asparagus, lettuce, carrots, cucumbers and carrots to a large bowl. Toss to combine.
Toss with salad dressing.
Sprinkle the avocado across the top.
It’s springtime in my garden which means my herbs are growing like weeds. I thought that a homemade salad dressing would be a great way to use up a bunch of them hence the salad recipe. I also had a wonderful herbed chopped salad while I was in Las Vegas and wanted to make it at home. Here it is!