½ x 350g loaf sourdough bread, torn into 3cm pieces
Cooking oil spray
2 bunches asparagus (185g each), trimmed
4 cups picked watercress (100g)
2 large ripe avocados, chopped
300g packet sliced smoked salmon
2 tablespoons drained baby capers
GREEN GODDESS DRESSING
1 cup fresh parsley leaves
¼ cup fresh tarragon leaves
1/3 cup thinly sliced fresh chives
1 clove garlic, crushed
¼ cup lemon juice
½ cup olive oil
½ cup whole-egg mayonnaise
To make dressing, blend herbs, garlic, juice and oil in a blender until smooth. Transfer to a large jug. Whisk in mayonnaise. Season with salt and pepper. Refrigerate, covered.
Place bread on a large oven tray. Spray with cooking oil.
Cook in a hot oven (200C) for about 6 minutes, or until golden brown and crisp.
Cut asparagus spears in half lengthways, then cut in half crossways. Place in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Rinse under cold water. Drain well.
Just before serving, toss asparagus with watercress in a large serving bowl. Top with avocados, salmon, capers and toasted bread. Spoon over half the dressing. Serve with remaining dressing.
TIP! Dressing can be made up to one day ahead. Keep, covered, in the fridge. Watercress can be replaced with rocket leaves or baby spinach. To keep watercress sprigs fresh, place in a large bowl. Cover with cold water. Refrigerate for up to several hours. Drain well before using.