Spring Salad with Strawberries
Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it's a health-promoting, no-oil-added dressing! Feel free to add some organic walnuts, pumpkin seeds, almonds or other favorite organic nuts or seeds.
3 green organic onions, trimmed
1/2 avocado, peeled and pitted (slice other half for salad topper)
1/2 cup orange juice (freshly squeezed is best!)
Himalayan salt and ground black pepper to taste
3 ounces organic spring greens or mesclun mix
1 cup sliced fresh strawberries (wash thoroughly)
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peele
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 (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein