Spring Salad
6-10 portions
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  1. 6 green onions, trimmed
  2. 1 avocado, peeled and pitted
  3. 1 cup orange juice
  4. 8 ounces spring greens or mesclun mix
  5. 2 cup sliced fresh organic strawberries
  6. ½ - 1 pound asparagus, trimmed and sliced into thin strips with a vegetable peeler
  7. Sea salt & black pepper to taste
  1. Puree green onions, avocado, orange juice, salt and pepper in a blender or food processor until smooth to make a dressing.
  2. In a large bowl, toss greens, strawberries and asparagus together.
  3. Transfer to plates, drizzle with dressing for each serving.
  4. Dressing may turn a brownish color after a couple of days because of the avocado.
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