For the salad:

• 8 heads little gem lettuce, bottom 1-inch trimmed off and separated into leaves (you can also use butter lettuce)
• 4 Persian cucumbers, thinly sliced
• 1 Easter radish, very thinly sliced (or 3 regular radishes thinly sliced)
• 1 ripe avocado, pitted, peeled, and thinly sliced
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh mint
• 8 canned artichoke hearts, drained and halved
• 12 ounces roasted asparagus, cut into 2-inch pieces

For the Lemon-Champagne Vinaigrette:

• Juice of 1 lemon
• 1 tablespoon champagne vinegar
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1/3 cup olive oil
• Kosher salt and freshly cracked black pepper to taste