Place leafy greens, strawberries, mango, zucchini, pineapple and green onions in a large salad bowl.
Place beans, garlic cloves, balsamic vinegar and lemon juice in a food processor fitted with an S-blade. Process until creamy, stopping to scrape down sides as needed. Add a small amount of water, as needed, to reach desired consistency. Dressing should be thick and creamy.
Pour 1/3 of dressing over salad and toss. Add more dressing, as desired.
If time allows, store in the refrigerator for 30-60 minutes prior to serving.
To serve top with about 1 tablespoon of chopped walnuts and ground black pepper.
Notes
Leftover dressing can be kept in an air-tight container in the refrigerator for up to 5 days.Feel free to substitute other fruits - peaches, pears, grapes, blueberries - whatever is in season!