Two Years Ago: Greek Cucumber Salad
Three Years Ago: Twelve in Ten Challenge - Local Harvest
slightly adapted from Whole Foods
-6 green onions, roughly chopped
-1 avocado, peeled and pitted
-1 cup freshly squeezed orange juice
-1/4 tsp sea salt
-1/4 tsp ground black pepper
-8-10 cups spring greens or mesclun mix
-1 1/2-2 cups sliced strawberries
-4 oz honey goat cheese
-10 asparagus stalks, trimmed and sliced into strips with a vegetable peeler
1. Puree the green onions, avocado, orange juice, salt, and pepper in a blender or food processor until smooth. Taste and season with additional salt and pepper, if needed.
2. In a large bowl, toss greens with strawberries, asparagus, and goat cheese.
3. Serve salad with dressing.