- For the salad:
- 50 g walnuts
- 2–3 Romaine lettuce hearts
- 1–2 Firm, ripe avocados, thinly sliced
- 100 g asparagus tips, steamed
- For the dressing, mix:
- 2 T sherry vinegar
- 1/3 cup avocado oil
- 1 clove garlic, crushed
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 160°C. Roast the walnuts for 10 minutes, then break roughly.
Arrange the salad on a platter, top with the walnuts and spoon over the dressing.