INGREDIENTS
Dressing
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
Salad
1 lb. fresh asparagus
6 unit radishes
4 cup spring greens
DIRECTIONS
Dressing
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).
Salad
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.
