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The Mellow Kitchn

vegetarian, no-fuss recipes for the whole family

29th May 2018 2 Comments

Strawberry & Asparagus Spring Salad


Spring is in full bloom! Which means strawberry and asparagus season is full on. Two of my favorite spring products. And what’s better than combining seasonal produce to make a delicious lunch or dinner that reflects the season and makes you happy from the inside out?

Yes, you’re right! I’m actually putting strawberries into my salad. They don’t only add extra freshness and sweetness to this leafy spring salad, they’re also the perfect counterpart for the lightly charred, salted asparagus and tart balsamic dressing. But don’t fear! You’re lunch won’t taste like dessert, it is still a savory dish with an explosion of flavors in your mouth. Are you hungry yet?


Generally, in spring I start craving fresh salad more and more. And, as it is one of my priorities in cooking and eating to go with the seasons, it’s not surprising that my creativity led me down the road to combine the best what spring has to offer. Strawberries and green asparagus are certainly that for me. It goes without saying, that this fresh, almost raw, salad provides your body not only with a full flavor profile but a diverse amount of nutrients. Including Vitamin K, folate, manganese, copper, Vitamin B1 & B2, Vitamin E & C, only to name a few.

While this salad is as simple as it gets to prepare, I still want to leave you with some important notes on how to handle your asparagus. If you’re lucky you can buy your asparagus on the same day you’re making this salad, which obviously would be optimal. However, if need be to store it for a couple of days make sure to wrap the stems in a damp towel and place them in your vegetable drawer. There’s no need to peel green asparagus, but sometimes you might want to cut of 1-2 cm of the bottom end of the stems to get rid of some bitterness. If you’re unsure about where to cut off the stem, hold each stem between your thumb and index finger. Slide your right hand to the very bottom and place your left hand 3-4 cm next to it on the stem. With a quick snap try to break off the end of the stem. It will usually break off the wooden part while leaving the tender part of the stem intact.


As you might already know, strawberries are top of the 2018’s dirty dozen – which means they are prone to show residues of pesticides. So, if you wanna be on the save side, always buy organic ones or even grow your own! And if you have leftover strawberries, why not use it to make this lovely vegan cake or a healthy breakfast for rushed mornings?

Without further ado, I’ll leave you with this short, easy-peasy recipe! If you have any questions, comments or suggestions please leave me a comment below. I’d love to hear from you! Also, be sure to tag me if you happen to make one of my recipes #themellowkitchn and/or @themellowkitchn.

Have a wonderful spring!

Anna, xx

P.s.: Please find the German recipe below!

Strawberry & Asparagus Spring Salad

Created by Anna on 29th May 2018

Looking for a fresh spring salad that bursts full of flavor? This Strawberry & Asparagus Salad is exactly what you’re looking for. Light, fresh, with a touch of sweetness & slight tang. Perfect for a quick lunch or light dinner! Facebook0TwitterPinterest0email

  • Prep Time: 10m
  • Cook Time: 3m
  • Total Time: 13m
  • Serves: 2
  • Yield: 2-4 portions

Ingredients

  • 4 cups mixed leafy salad (150g)
  • 1 cup strawberries (200g)
  • 1/2 avocado
  • 1 bunch green asparagus (250g)
  • 1 tablespoon olive oil
  • flaky sea salt
  • fresh ground black pepper
  • optional: walnuts and/or shaved parmesan
  • 1 organic orange
  • 2 tablespoons olive oil, extra-virgin
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dijon mustard
  • salt & fresh pepper to your liking

Balsamic Orange Dressing

    Instructions

    1. To prepare the salad dressing add zest of 1/2 orange, 1 tbsp orange juice, balsamic vinegar, olive oil, mustard, salt & fresh black pepper to a small to medium sized glas jar. Screw on the lid tightly & shake for 15 seconds until well combined. Set aside.
    2. Wash & dry your salad & set aside. Wash the strawberries & cut into halves or quarters depending on their size. Peel the avocado, remove pit & slice. Wash asparagus & remove the woody root ends, if necessary.
    3. Heat a medium skillet over high heat. Once hot add asparagus & olive oil to the pan & charr for 2-3 minutes. Remove asparagus from the heat & sprinkle with some flaky sea salt & fresh black pepper.
    4. To assemble your salad, divide greens onto 2-4 plates (depending whether you eat it as a main dish, a side or a starter). Top with the strawberries & sliced avocado, as well as shavings of parmesan and/or walnuts (if using). Lastly top with charred asparagus, pour the prepared dressing over the salad & enjoy immediately.
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    Filed Under: All recipes, Appetizer & Starters, Main Dishes, Sides, Spring, Vegan, Vegetarian Tagged With: asparagus. salad, glutenfree, lunch, paleo, spring, strawberries, strawberry, whole30

    Reader Interactions

    Comments

    1. Kimberly/TheLittlePlantation says

      15th June 2018 at 17:52

      These images are FANTASTIC Anna. Please keep doing what yo’re doing. IG number are NOT a reflection of your talent and I love this simple seasonal recipe. Beautiful

      Reply
      • Anna says

        16th June 2018 at 14:07

        Thank you so much Kimberly! This means so much to me <3 Thank you for you ongoing encouragement & support!

        Reply

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    Hallo! Und Willkommen auf meinem FoodBlog! Du suchst unkomplizierte Gerichte, die nicht nur großartig schmecken sondern gleichzeitig dir und unserer Mutter Erde gut tun? Dann bist du bei The Mellow Kitchn genau richtig. Ich zeig dir, wie du Dank saisonalem Essen, bei dem Pflanzen die Hauptrolle spielen, deine Küche nachhaltiger gestalten kannst, ohne dabei an Geschmack einzusparen!
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Gestern hab ich euch von meinem Ausflug in die Berge erzählt & wie mich die Pasta mit Eierschwammerl (= Pfifferlinge 😜) direkt zurück versetzt in den Wald. Heute zeig ich euch einen Teil der damals gesammelten Pilze. Und möchte euch von dem Gefühl erzählen, dass dieser kurze Ausflug in die Natur bei mir hinterlassen hat: nämlich Frieden & Gelassenheit. Zwei Zustände, denen wir nur zu oft hinterher hetzen ohne zu merken, dass sie eigentlich direkt vor unserer Nase sind, wenn wir uns erlauben einfach mal inne zu halten. 
Und genau dieses Gefühl spiegelt sich für mich im der Farbe GRAU - perfekt für den 3. Tag der @foodartproject September Challenge 💪
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Yesterday I told you about my little trip to the mountains & the power a simple pasta dish has to transport me right back into the woods. Feeling bliss & serenity. The same feelings the color grey evokes in me & thus for me the perfect entry to today’s third theme of the #foodartanjaproject challenge. Thank you @thesouthasiankitchen for hosting & @useyournoodles for judging & @woodrow_studios for sponsoring. There’s been so many fantastic entries & I’m super proud to be part of this supportive & caring community 💪
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The final days of summer make room for a mild start into autumn. My favorite time of the year. And the season where I’m most drawn into nature.
After my last visit to the Austrian Alps, I created this creamy chanterelle pasta with mushrooms collected right there in the woods and every time I eat it now it takes me back to that moment. Standing between tall, dark green spruces, smelling the damp moss and listening to the birds in the trees. If you want to have that feeling, follow the link in my profile & grab the recipe 
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I also want to enter this picture for day 2 of the @foodartproject September challenge, where I & other creatives highlight the color grey in our food photography. Today’s theme is inspired by Anja from @useyournoodles, who regularly uses grey in the background to really make her subjects stand out. Her visual story-telling is divine and if you don’t follow her work yet, make sure to check out her feed. #foodartanjaproject #foodartproject @woodrow_studios @thesouthasiankitchen
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    // Ein Teller voll Trauben // Wir sind an der Schw // Ein Teller voll Trauben //
Wir sind an der Schwelle vom Sommer in den Herbst. Eine Zeit von Überfluss, genauso wie die Trauben hier. Und ein wundervolles Objekt um mal wieder ein bisschen zu spielen & der Fotographie ihren Lauf zu lassen.
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// A plate of grapes //
Late summer & early autumn is the season of abundance when it comes to food & produce. Like these grapes that are almost overflowing their vines. Not only delicious but also a super photogenic hero subject. Simply perfect for the start of another edition of the @foodartproject - this time it’s all about the color GREY & today’s task was to hero this often underrated color. Today it takes center stage & makes this plate of grapes really pop, don’t you think? 
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Thank you @useyournoodles @woodrow_studios & @thesouthasiankitchen for this challenge that makes so many creatives come together in this little corner of the internet 🙏 
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Also for “Farm to table” hosted by @andreakoever judged by @bealubas for @casadelavida.nl & @delipicsbackdrops 🫶
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And #mymoodymonday with @slow.food.studio and her theme “savouring summer”
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Ihr Lieben! Was ihr hier seht ist nicht einfach irgendein Salat. Es ist mein liebster Sommersalat dieses Jahres & gleichzeitig der Beitrag den ich in der Kategorie “Sommerfrische Küche mit @schaerdinger.at “ beim diesjährigen @afba_at Wettbewerb ins Rennen geschickt hab. Um beim Bewerb vorne mit dabei zu sein brauche ich aber eure Hilfe: bis 1.9. 14Uhr habt ihr noch Zeit für mich in insgesamt 5 Kategorien zu voten. Die Links findest du in den Kommentaren!
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So, hier ist es: meine Lösung für zu viele Kirschtomaten im Garten. Falls es so etwas überhaupt geben kann.
Das süße Sommergemüse findest sich bei mir neuerdings eingeweckt im würzigen Essigsud. Haltbar gemacht für die kommenden Monate. Für mich eine wundervolle Art saisonales Gemüse auch außerhalb der Saison zu genießen. 
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// Sweet-sour pickled tomatoes //
So, here it is: my solution to too many cherry tomatoes on the vines. If that’s even possible.
For the months to come I pickled my precious summer veggies with herbs and spices. A great way to eat seasonal even though the vegetables season has already passed. Give it a try!
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Recipe on the blog: http://themellowkitchn.com/recipe/2023/sus-sauer-eingelegte-kirschtomaten/
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My little garden bed is overflowing with tomatoes these days. And since I‘m no fan of food-waste I’m currently playing around with different methods to preserve these precious summer veggies for the months to come ✌️
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…
// Summer Pavlova //
Inspired by @lena_zhurkina beautiful, moody cake creations I just had to use my leftover egg whites to make a little pavlova for the #foodartlenaproject inspired by Lena’s work and her use of this month’s Color orange. Thanks for hosting! So glad so could join this month
@fodory.com_
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#foodartproject #pavlova #sommerdessert #wherewomencreate #mellowmoments #foodartblog #foodartclick_ @foodartblog @foodartclick_
    // Sommer, Sommer, Sommer //
Zurzeit könnt ich täglich mein Gewicht in Melone essen 😅 und du? was machst du bei Hitze und Schwitzalarm 👇
…
…
…
Day Three of the @foodartproject JULY Challenge: ORANGE with @lena_zhurkina 🧡 and it’s all about the emotion orange invokes in us. Orange is such a fun & quirky color. I love the fresh feeling it evokes & that’s exactly what I wanted to show with this juicy melon. It‘s summer! Time to cut up some melon & have some fun at the beach/pool 🥳
…
Head over to #foodartlenaproject and #foodartproject to check out the other participants stunning entries. And, last but not least, a big shoutout to @thesouthasiankitchen for hosting this beautiful challenge & to @fodory.com_ for sponsoring 💪
…
#melone #sommer #sommerobst #zuheiß #cantalupe #refreshing #melon #sommerfruit #seasonaleats #saisonal #ichkriegnichtgenug #sommerwiedamals #produceisbeautifulproject @produceisbeautiful @foodartblog @foodartclick_ #foodartblog #foodartclick_ @raw_community #raw_community #mellowmoments
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