Forget lettuce, tomato and cucumber this salad is all about steak, avocado and asparagus. The use of lemon juice and horseradish in the dressing makes for a wonderfully fresh taste to a salad that can be eaten at any time of the year.
Heat a cast iron griddle pan over a high heat for five minutes, until it is pipping hot. Then add the steak and cook for three minutes on each side before setting aside to rest.
Whilst the steak rests prepare the rest of the salad. Start by cooking the asparagus tips in boiling water for 90-120 seconds, you want them to retain some of their crunch. Once cooked rinse under cold water to cool.
To prepare the dressing combine the juice of one lemon with the horseradish and mix well.
In a large bowl mix the rocket, pea shoots, baby kale leaves, lentil and bean shoots, asparagus tips and dressing. Divide equally among four bowls.
Using a teaspoon scoop out small chunks of the avocado and add to each bowl.
Finally, once the meat has rested for at least five minutes, slice the steak thinly and add to the salad. Season with a little salt and pepper and serve.