Pea, Asparagus, & Avocado Salad With Burrata

• For the dressing:
• 4 tablespoons olive oil
• Juice from 1 lemon
• 2 tablespoons whole-milk yogurt
• 1 avocado
• 2 teaspoons poppy seeds
• 4 mint leaves, minced
• 1 teaspoon salt
• 1/2 jalapeno
• For the salad:
• 1/2 cup peas, fresh or frozen and thawed
• 8 spears of asparagus, trimmed and shaved with a vegetable peeler
• 1 head of purple and/or green butter lettuce, trimmed and torn into bite-size pieces
• 1 avocado, pitted and sliced
• 1 ball of fresh burrata

1. To make the dressing: In a blender, add the olive oil, lemon juice, yogurt, avocado, poppy seeds, mint leaves, and salt (add the jalapeno, if you like a little kick). Blend until smooth, scraping down the sides of the blender, and then re-blending one last time. Give it a taste and adjust the salt to your liking. Thin the dressing with 1/4 cup of water; add more water 1 tablespoon at a time, if needed.
2. To make the salad: To a large mixing bowl, add the peas, shaved asparagus, and butter lettuce leaves (purple and/or green to add color and depth). Pour the dressing atop the lettuce and toss, using your hands, until the dressing is evenly distributed.
3. To plate this salad, add a handful of salad mixture to a serving bowl. Top with a beautiful abundance of avocado slices. Repeat this layering process until you've worked through all of the salad mixture. Place the fresh burrata in the center of the salad and garnish with a pinch of poppy seeds.

olive oil, lemon, wholemilk yogurt, avocado, poppy seeds, mint, salt, salad, peas, head of purple andor green butter lettuce, avocado, fresh burrata

Taken from food52.com/recipes/76864-pea-asparagus-avocado-salad-with-burrata (may not work)