An assortment of lettuce
2 c. spinach
1 c. arugula (put in last)
1 sm. cucumber, peeled and sliced
2 c. sprouts
1/2 c. olives (optional) or 1 c. enoki mushrooms

Prepare the salad. Yield: 2 cups.

CREAMY AVOCADO DRESSING:

1 avocado
1 sm. clove garlic, minced
1/4 c. water
2 tsp. olive oil
2 tbsp. sour cream
1 tbsp. fresh dill or 1 tsp. dried dill
1/2 tsp. honey
1/2 tsp. sea salt or seasoned salt or salt-free seasoning
2 tbsp. fresh lemon juice

Cut avocado in half. Then cut into cubes. Put all ingredients in blender or food processor. Blend until creamy and smooth. Use as dressing for Summer Greens Salad or as a dip for raw or steamed vegetables or as a topping on sandwiches. Yield: 2 cups.