dressing:
1 ripe avocado
60 mL fresh lime or lemon juice
60 mL water
2 green onions (sliced)
22 mL chopped fresh tarragon
45 mL extra virgin olive oil or avocado oil
10 mL sugar
0.6 g salt
0.6 g pepper
salad:
450 g fresh asparagus
6 radishes
1 L spring greens
| If tarragon is not to your taste, it can be easily replaced with chives or dill in the same measure.
Arrange the salad greens on a platter, and top with the asparagus and radishes. Spoon the dressing over and serve.