For the salad

• 1-2 heads buttercrunch lettuce
• 2-3 cucumbers
• 2-3 radishes
• 1 ripe avocado
• 3 Tbsp. fresh dill, minced
• 3 Tbsp. fresh mint, minced
• 8 artichoke hearts (canned), drained and cut in half
• 1 bunch asparagus, roasted and cut into 2-inch pieces

For the dressing

• 1 lemon, juiced
• 1 Tbsp. white wine vinegar
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/3 cup extra virgin olive oil
• Fine sea salt and freshly ground pepper, to taste

For the salad

1. Arrange lettuce in a large bowl. Top with the sliced cucumbers, radish, and avocado. Add dill, mint, artichoke hearts, and roasted asparagus.

For the dressing

1. Add ingredients to small bowl. Whisk to combine. Add salt and pepper to taste.
2. Drizzle dressing over salad and toss. Serve immediately.