- Preheat oven on the grill setting. Line a baking tray with tin foil (can grease with non-stick spray if desired)
- Wash all your green vegetables including green asparagus spears, baby cucumbers and sugar snap peas
- Drain the artichoke quarters and Sicilian olives separately
- Place the asparagus and artichokes onto the foiled tray and lightly cover them with olive oil and season them with coarse salt and black pepper. Place vegetables under the grill and allow to char. Remove once charred to your satisfaction
- Cut baby cucumbers into thin rounds and put them aside
- Snap off stem ends and strings from the sugar snap peas
- Heat a non-stick frying pan with some olive oil spray and add the peas. Fry until blistered and charred. Remove from the heat
- Once all vegetables have been grilled and cooled, you can now assemble your simple salad
- Toss baby leaf greens on a platter, with fresh cucumber rounds
- Top the salad with grilled asparagus spears, artichoke quarters and sugar snap peas. Add the green olives too
- Just before serving cut Haas avocado and place onto salad.
- Lastly, generously drizzle with Drizzle salad dressing and enjoy!