Directions

1. 1. Steam asparagus spears until bright green but still somewhat crisp, about five minutes. Place in an ice bath to shock them and stop the cooking process.
2. 2. Slice the red bell pepper into thin strips cutting off the curved bits at the end of each slice, making thin straight strips. Finely chop the curved pieces taken from the ends of the pepper strips, reserve.
3. 3. Peel avocado, cut in half and remove pit. Slice each avocado half into six lengthways wedges.
4. 4. Arrange lettuce leaves on two plates. Place a pinwheel of asparagus spears on lettuce, alternating with red pepper strips.
5. 5. Arrange the avocado slices on top of the asparagus and red pepper strips, sprinkle the finely chopped red pepper on top of the avocado.
6. 6. Drizzle each salad with one tablespoon of dressing.