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[Total: 4 Average: 4.5/5]
Tags: Asparagus, Avocado, Avocado Dressing, Baby Spinach, Croutons, Green Onions, Greenwich Free Press, Kosher Salt, Mesclun Mix, Orange Juice, Pepper, Radishes, Salt, Spring Greens, Spring Salad, Spring Salad With Strawberries & Creamy Orange Avocado Dressing, Strawberries, Strawberry Salad, Victoria Hart Glavin, www.tinynewyorkkitchen.com
This spring salad calls on seasonal all-stars asparagus and strawberries for a satisfying salad. The blended avocado results in a smooth and creamy dressing for such a wonderful salad.
- 3 Green Onions (Chopped)
- 1/2 Avocado (Peeled & Pitted)
- 1/2 Cup Orange Juice
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Pepper
- 3 Ounces Spring Greens Or Mesclun Mix Or Baby Spinach
- 6 Radishes (Sliced)
- 1 Cup Fresh Strawberries (Sliced)
- 1/2 Pound Asparagus (Trimmed & Sliced Into Strips With Vegetable Peeler)
- 1/2 Cup Croutons (Optional)
- In food processor or blender purée green onions, avocado, orange juice, kosher salt, and pepper until smooth. Transfer to bowl or measuring cup.
- In large-size bowl toss greens, radishes, strawberries, asparagus, and croutons together. Transfer salad to plates. Drizzle with half dressing and serve.
- Extra dressing will keep one day in refrigerator.
- Serves 2
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen