- 2-quart Mixing Bowl
- Round Slotted Masher
- 5-quart Mixing Bowl
- Paring Knife
- Round Grill
- Chef’s Knife
- 2 cups avocado, peeled and pitted
- ½ cup orange juice, freshly squeezed
- 2 cups strawberries, sliced
- 1 pound asparagus, bottom inch removed
- 5 green onions (4 ounces), roots removed
- 8 cups spring mix
- Salt to taste
In the 2-quart Mixing Bowl, mix together avocado and orange juice and using the Masher mix together until smooth; season with salt to taste. Set aside.
Place spring mix in the 5-quart Mixing Bowl. With the Paring Knife, remove strawberries tops, then cut into slices and place in the same bowl.
Preheat the Round Grill for 4 minutes at medium heat. Cook the asparagus while turning, until soft (about 6 minutes). Remove from grill and let cool. In the same hot grill, cook green onion on each side, until wilted (about 4 minutes).
With the Chef’s Knife, cut the asparagus and green onions into 1-inch long pieces, and place them in the 5-quart Mixing Bowl with the strawberries and spring mix.
Mix half of the avocado mixture in with all the ingredients. Evenly smear the remaining mixture on the plates and place salad on top.