Avocado-Asparagus Salad

Ingredients

 * 2 Pounds fresh asparagus
 * 6 Cups mixed salad greens
 * 3 large California avocados, peeled and sliced
 * 1 Cup cherry tomatoes, halved
 * ¼ Cup chopped purple onion
 * Oregano Vinaigrette

Directions
Snap off tough ends of asparagus. Place asparagus in boiling water; let stand 2 minutes. Drain and cool.

Arrange salad greens on individual plates; top evenly with asparagus, avocado, tomato, and onion. Drizzle with Oregano Vinaigrette.

Makes 6 servings.

Oregano Vinaigrette:

1/4 cup fresh lemon juice

1 garlic clove

1 tablespoon capers, drained

cup loosely packed oregano leaves

1/2 cup olive oil

Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Chill if desired. Makes about 2/3 cups.