This seasonal beauty calls on spring all-stars asparagus and strawberries for a satisfying salad. The blended avocado results in a smooth and creamy cloak for the produce.
INGREDIENTS:
3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
3 ounces spring greens or mesclun mix
1 cup sliced fresh strawberries
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler
METHOD:
Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to
make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to
plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.
