In a large bowl combine the dressing ingredients and mix well.
With a vegetable peeler, peel the asparagus stalks just below the leaves and place into a small saucepan. Pour water into the sauce pan to just barely cover the asparagus and simmer on medium heat for about 3 minutes until just barely tender. Remove from heat and drain.
Slice the asparagus stalks into diagonal 1-inch pieces. Then chop the radish into thin slices, and chop and finely dice the snow pea sprouts, coriander and spring onion. The alfalfa sprouts can be pulled apart by hand, but just be sure it's not one big clumpy piece.
Add the chopped ingredients into the bowl and toss well with the dressing.
Lastly, you have the option to either chop up the avocado and gently fold it into the salad, or serve the half in tact by placing it on top. Sprinkle with pumpkin seeds and garnish with balsamic vinegar to taste.