Spring Salad with Strawberries and Creamy Orange-Avocado Dressing

*Recipe and photo courtesy of Whole Foods Market

3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 tsp sea salt
1/8 tsp 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.

Serves 2