Chopped Salad with Shallot Poppy Seed Dressing

Terry Walters, Clean Food

8 as a side dish

Ingredients

8 stalks asparagus

1 avocado

1 T lemon juice

2 heads endive, chopped

2 bunches watercress, chopped

1 head radicchio, chopped

1 cup cherry tomatoes, halved

1 orange bell pepper, chopped

1/2 cup kalamata olives pitted

3 stalks celery, chopped

1/2 red onion, chopped

Dressing:

1 cup extra virgin olive oil

1/3 cup red wine vinegar

1 small shallot, minced

1/2 t sea salt

1/8-1/4 cup maple syrup – to taste

2 T poppy seeds

Garnish: 1 cup toasted pumpkin seeds

Instructions

Bend each piece of asparagus next to the tough dried end until it snaps off at its natural breaking point. Discard ends, wash asparagus and cut into 1-inch pieces. Place in bowl. Bring 3 cups water to a boil. Pour over asparagus and let sit for 1 minute, then drain.

Cut avocado in half and remove the pit. Scoop out the flesh and cut into chunks and toss with lemon juice to prevent browning.

In a large bowl, combine all dressing ingredients except the poppy seeds and whisk by hand or with a handheld blender. Stir in poppy seeds.

Pour dressing over salad and toss to combine. Toss with pumpkin seeds and serve.