Asparagus and Avocado Salad with Gravlax
- 350 grams Gravlax (sliced)
- 3 Avocados
- 6 stalks white Asparagus
- 2 tablespoons fresh Fresh herbs ((Chives, watercress, parsley, dill)
- 3 tablespoons Nut oil
- 2 tablespoons olive oil
- 1 tablespoon Raspberry vinegar
- 1 tablespoon balsamic vinegar
- freshly ground peppers
- juice of lemons
- 2 teaspoons butter
- 2 teaspoons sugar
- Spring salad
- 6 teaspoons Salmon caviar
Peel asparagus and snap off ends. Bring salted water to a boil with butter and sugar. Add asparagus and simmer about 15 minutes. Remove asparagus and cut into small pieces.
Halve avocados, remove pits and scoop out flesh with a spoon. Cut avocados into cubes. Season with salt, pepper and lemon juice.
Whisk both types oil with both types vinegar. Season with salt and pepper.
Rinse and trim lettuce, drain and divide with herbs among the empty avocado shells. Top with asparagus and chopped avocados, drizzle with dressing and serve with gravlax and 1 teaspoon each salmon caviar.