Last Christmas, my grandma put this dish on the table, only to receive a few odd looks, she said these were the ingredients she had left over and had to do something with them, surprisingly it works incredibly well.

Ingredients

6 serv.

fresh asparagus↗400 g
punnet strawberries (or whatever punnet size you get)200 g
bean sprouts1 cup
avocado↗1
lemon juice↗1 tablespoon
Avocado Oil Dressing
avocado oil↗1⁄4 cup
large crushed garlic clove (1 tsp prepared)1
lemon juice↗3 tablespoons
freshly ground salt and pepper
basil, finely chopped (my gran used parsley or whatever she had)↗3 tablespoons

Step-by-step instructions

1
Cook asparagus for 4 minutes until tender.
2
Refresh in a bowl of icy water to retain color.
3
Halve strawberries.
4
Cut up avocado and put 1 tbsp lemon juice over to prevent browning.
5
Cut asparagus in half.
6
Place all items in serving dish.
7
Whisk dressing ingredients in a bowl.
8
Drizzle over salad.

Source: food.com

Original recipe ↗

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