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Chef Crystal’s Spring Green Salad

By: Chef Crystal, Serves 6


  • 1 English cucumber
  • 1 lb. Asparagus
  • 2 Med. avocados
  • 6 Hard-boiled eggs
  • 1 Lemon, zested and juiced
  • 1 Shallot, minced
  • 1/2 cup Chopped fresh dill
  • 3 Tablespoons Avocado oil + 1 Tablespoon
  • Sea salt
  • Pepper


  1. Preheat oven 400. Wash and trim asparagus. Drizzle with 1 Tablespoon avocado oil and rub with salt and pepper. Roast 6-8 minutes then set aside to cool.
  2. Cut roasted asparagus into 1 1/2″ pieces.
  3. Wash cucumber. Slice into 1/4″ thick rounds.
  4. Wash, dry and chop dill, reserve 1 Tablespoon
  5. Zest lemon and reserve 2 teaspoons.
  6. Juice the lemon.
  7. Mince shallot.
  8. Combine lemon juice, shallot, dill, avocado oil and salt and pepper in a small jar.  Shake well.
  9. Peel and cut hard-boiled eggs into wedges.
  10. Cut avocados in half, remove the pit and dice the avocados.
  11. Plate asparagus, cucumber, avocado and egg wedges.  Drizzle dressing generously and gently toss.  Garnish with reserved dill and lemon zest.  Serve and enjoy!