• 3 bunches asparagus, chopped into 1-inch pieces
  • 1 tablespoon avocado oil
  • 1 tablespoon fresh lemon juice
  • sea salt and black pepper
  • 1 cup frozen peas, thawed
  • 5 hakurei turnip or butter radishes, thinly sliced
  • 2 shallots, thinly sliced
  • 1/4 cup pepitas
  • 1/2 cup feta cheese, diced or crumbles (optional if you prefer vegan)
  • a few slices of prosciutto, cut into small pieces (optional if you prefer vegetarian/vegan)
  • a handful of microgreens or pea shoots
  • 1/2 an avocado, diced
  • Avocado dressing, for drizzling

Avocado dressing:

  • 1 ripe avocado, pitted
  • 3/4 cup water
  • 1/4 cup avocado oil
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh dill
  • 1 small garlic clove or scape
  • sea salt and black pepper


  1. Make the dressing: combine the avocado, water, avocado oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar. If the dressing is too thick, stir in a little more water to reach desired consistency.
  2. Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
  3. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green.
  4. Transfer to the ice water for 1 minute, then drain.
  5. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
  6. At the bottom of the bowl, combine the avocado oil, lemon juice, salt, pepper, asparagus, peas, turnip, shallots, and pepitas and toss until coated.
  7. Transfer to a large bowl, drizzle with some of the avocado dressing, top with feta, prosciutto, avocado, and microgreens.
  8. Serve with remaining avocado dressing on the side in case folks want more (and they will).

Recipe adapted from Love and Lemons.