Spring Salad With Strawberries And Creamy Orange-Avocado Dressing

3 green onions, roughly chopped

½ avocado, peeled and pitted

½ cup orange juice

1/8 teaspoon sea salt

1/8 teaspoon ground black pepper

3 ounces spring greens

1 cup sliced fresh strawberries

½ 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 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.

Serves 2