Asparagus Avocado Salad

Ingredients

• 350 g cured salmon (slices)
• 3 Avocados
• 6 stalks white asparagus
• 2 tbsp fresh garden herbs (chives, watercress, parsley, dill)
• 3 tbsp nut oil
• 2 tbsp olive oil
• 1 tbsp raspberry vinegar
• 1 tbsp balsamic vinegar
• Salt
• pepper (ground)
• juice of one lemon
• 2 tsp butter
• 2 tsp sugar
• spring salad
• 6 tsp keta caviar

Instructions

1. 1.

   Peel the asparagus, trim ends and briefly boil in salted water with butter and sugar; simmer for 15 minutes. Remove and cut into small pieces.

2. 2.

   Halve the avocados, remove pits, scoop out flesh with a small spoon, dice. Mix with salt, pepper, and lemon juice.

3. 3.

   Whisk oils with vinegars, salt, and pepper to make a dressing.

4. 4.

   Clean and rinse the salad, drain, and arrange herbs in empty avocado shells. Top with asparagus and avocado, drizzle with dressing, and garnish with cured salmon slices and 1 tsp caviar each.