In a med/large pot, bring 8 cups of water to a boil. Season with 2 pinches of sea salt, then add in asparagus; boil until just tender, about 3 minutes (depending on thickness). Remove with tongs and immediately transfer asparagus into an ice water bath for 1 minute to stop the cooking process.
In a small jar, combine all the dressing ingredients and shake well to emulsify. Or simply whisk it together very well in a small bowl.
Slice asparagus down the middle lengthwise to create thin strips.
Using a vegetable peeler, create ribbons of summer squash.
Thinly slice your cucumber and chop your ripe avocado.
In a large salad bowl add the arugula first, then arrange the asparagus, squash ribbons, cucumber, and avocado nicely. I like to curl the ribbons to make a pretty presentation.
Drizzle your homemade dressing over the top of your salad.
Top your salad with freshly shaved parmesan and coarsely chopped pistachios.
Enjoy!