1 unit ripe avocado
¼ cup fresh lime or lemon juice
¼ cup water
2 unit green onions, sliced
1 ½ tbsp chopped fresh tarragon
3 tbsp extra virgin olive oil or avocado oil
2 tsp sugar
unit salt and pepper
1 lb. fresh asparagus
6 unit radishes
4 cup spring greens
1. For the dressing, puree all of the ingredients until smooth and season to taste. Chill until ready to serve (the dressing will keep for up to 4 days, refrigerated).
1. For the salad, trim the asparagus and blanch it for about 3 minutes in boiling, salted water, until tender. Drain and rinse to cool.
2. Arrange the salad greens on a platter, and top with the asparagus and radishes. Spoon the dressing over and serve.