3 ounces spring greens, mesclun mix, or baby spinach (or any combination of greens)
1 cup sliced fresh strawberries
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler
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
1. Puree green onions, avocado, 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 half the dressing and serve.
Note: Extra dressing will keep for one day if refrigerated.
-from Whole Foods Market