OLD MARKET — Saturdays, 8 a.m. to 12:30 p.m.

AKSARBEN VILLAGE — Sundays, 9 a.m. to 1 p.m.

Spring Salad With Strawberries And Creamy Orange-Avocado Dressing

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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


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.


Per Serving: 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 170mg sodium, 20g carbohydrates, (7g dietary fiber, 11g sugar), 4g protein.


Dairy Free, Gluten Free, High Fiber, Vegan, Vegetarian and Wheat Free