Wednesday, June 30, 2010


Looks Like A Keeper, trying this tonight.

Here's the Link, from WHOLE FOODS site.

Serves 2
Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. 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!

3 green onions, trimmed
1/2 avocado, peeled and pitted
1/2 cup orange juice
Salt and ground black pepper to taste
3 ounces spring greens or mesclun mix
1 cup sliced fresh strawberries
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

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.


  1. This is how it shook out. I added some of the marinated onions to the salad. I grilled an organic chicken breast, only ate half. I marinated that in the usual suspects....olive oil, rice wine vinegar, salt, pepper, orange juice, (freshly squeezed) but you don't have to. I'm a freak sometimes when it comes to cooking. OK. add the chicken at the end and two table spoons of the dressing. Also, I thought walnuts would be an excellent addition. cheers all, J

  2. Also, used pears instead of strawberries, but I think and fruit you have around will work. At end, when I was almost done I decided to see what blue cheese would add to it. It didn't. Although I love it, it did not work in this situation.