Ingredients: • 3 green onions, roughly chopped • 1/2 avocado, peeled and pitted • 1/2 cup orange juice • 1/8 teaspoon sea salt • 1/8 teaspoon ground black pepper • 3 ounces spring greens or mesclun mix • 1 cup sliced fresh strawberries • 1/2 pound asparagus • 1 cup chickpeas, rinsed and drained • 1/2 cup pistachio nuts, shelled
Directions: • 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, asparagus, chickpeas and pistachio nuts together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.