Asparagus & Radish Salad with Avocado Tarragon 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

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.