Recipe: Baby spinach salad with avocado, green asparagus and red berries

A wonderfully fresh salad with seasonal berries and green asparagus. Roasted cedar nuts and pistachios make it even crunchier. Recipe by Sophia Schillik, cucinapiccina

Ingredients for 2 person

• 150 g baby spinach
• 1 handful of wild herbs/microgreens/shoots
• 4-5 spears of green asparagus
• 350 g strawberries
• 1 handful raspberries
• Juice of 1 lemon
• 1 tablespoon honey
• 1 clove of garlic
• 4 tbsp extra virgin olive oil
• Salt + pepper
• 1 good handful of pistachio kernels, removed from their shells
• 3 tbsp cedar nuts or pine nuts
• 1-2 ripe organic avocado

Preparation

1. Wash the baby spinach and drain well. Place in a bowl with wild herbs, microgreens or sprouts.
2. Cut the asparagus spears lengthwise into strips with a cheese slicer. Wash and clean the strawberries and raspberries, halve or quarter the strawberries.
3. For the dressing, mix the lemon juice, honey and a finely grated clove of garlic, then whisk in the oil and season to taste.
4. Remove the pistachio nuts from their shells and roast the cedar or pine nuts in a pan without fat.
5. Cut the avocado(s) in half, scoop out the flesh and slice open.
6. Now just fold the dressing into the spinach leaves and asparagus strips, arrange the salad on plates, arrange the fruit and avocado wedges on top and serve everything sprinkled with the seeds or nuts.