Colorful, fresh and tasty, this salad recipe is perfect for springtime season. Usually, for salad dressing, I use my simple combo, fresh lemon juice, and extra virgin olive oil. This time, I decided to twist it up by using black truffle oil instead and adding dill as well. I was surprised by the outcomes, which brought up new surprising delicious flavors. —Rita de Guzman
To make and plate the salad:
This salad is built on the plate in which it will be serving.
First cut cucumber, asparagus avocado, mint and dill (For the cucumber and asparagus use a mandoline slicer).
Take two plates and start placing in the middle cucumber first, when randomly place asparagus and avocado.
Add prosciutto and roasted pistachios on top.
Garnish with mint and dill.
Drizzle fresh lemon juice and truffle oil over the salad.
Finish with the sea salt and black pepper.