By Victoria Hart Glavin of Tiny New York Kitchen
This spring salad calls on seasonal all-stars asparagus and strawberries for a satisfying salad. The blended avocado results in a smooth and creamy dressing for such a wonderful salad.
Ingredients
3 Green Onions (Chopped)
1/2 Avocado (Peeled & Pitted)
1/2 Cup Orange Juice
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Ounces Spring Greens Or Mesclun Mix Or Baby Spinach
6 Radishes (Sliced)
1 Cup Fresh Strawberries (Sliced)
1/2 Pound Asparagus (Trimmed & Sliced Into Strips With Vegetable Peeler)
1/2 Cup Croutons (Optional)
In food processor or blender purée green onions, avocado, orange juice, kosher salt, and pepper until smooth. Transfer to bowl or measuring cup.
In large-size bowl toss greens, radishes, strawberries, asparagus, and croutons together. Transfer salad to plates. Drizzle with half dressing and serve. Extra dressing will keep one day in refrigerator. Serves 2
Prep Time: 20 Minutes
Cook Time: 0 Minutes
Total Time: 20 Minutes
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”