Who is ready for salad season? 🙋♀️ This asparagus butter lettuce salad with avocado and pistachios inspired by thespruceeats is giving me all the feels of spring! 🌷
8 ounces asparagus
1 head butter lettuce (or red butter lettuce, as pictured)
2 tablespoons extra virgin olive oil
1 small clove garlic
1/2 teaspoon salt (fine sea)
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1/4 cup pistachios
6 ounces perlini mozzarella balls
1 avocado chopped
1 small container of grape or cherry tomatoes, halved
Blanch a bunch of asparagus.
(Chop into bite size when cooled)
Prepare your butter lettuce
Set both aside.
Scrub the lemon clean. Finely grate off about 1/2 teaspoon of zest from the lemon into a large salad bowl. Cut the lemon in half and juice it; add 1 tablespoon of the juice to the bowl with the zest.
Peel and mince the garlic; add it to the bowl.
Whisk in the olive oil, salt, pepper, and mustard (to the lemon zest, juice, and garlic) to make the dressing.
Add the asparagus and toss to coat the slices with the dressing. Add the lettuce and gently toss to coat thoroughly. Add remaining ingredients.