Avocado and asparagus salad

This salad is ideal for the summer. Asparagus is a superfood and contains many vitamins and minerals (A, K, B, C and E), folates, iron, copper, fiber, manganese, potassium, zinc, magnesium and selenium. It also has anti-inflammatory properties that have a positive effect on heart disease, blood vessels, and are of particular use in the diet of patients with cancer. Try this recipe for avocado and asparagus salad and let me know what do you think.

Ingredients for the dressing:
⅓ tsp shallot, finely chopped
⅓ tsp of red wine vinegar
¼ tsp finely chopped lemon peel + 1 tsp freshly squeezed lemon juice
1 tsp fresh orange juice
¼ tsp agave syrup
3 tbsp extra virgin olive oil
salt and pepper to taste

Ingredients for the salad:
4 asparagus, ends cut off and cut diagonally into 2 cm pieces
1 cucumber, peeled and chopped into half-moon
½ ripe avocado, diced
handful of fresh basil
1 tsp fresh dill finely chopped
2 handfuls Iceberg salad

Instructions for the dressing:
Mix all dressing ingredients except the oil in a smaller bowl until well combined. Then pour in the oil to the dressing by constantly stirring the mixture.

Instructions for the salad:
Bring the pan with salted water to boil. Add the asparagus and cook until softened, 1-2 minutes. Then remove the asparagus from the water and transfer them to a previously prepared bowl of cold water and ice and let them cool down for about 1-2 minutes. Then place them on a few paper towels and dry them. In a large salad bowl, mix Iceberg salad, cucumber, avocado, basil, spices and blanched asparagus. Pour dressing over the salad and mix well. Serve.