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29th Mai 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 Mai 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! Facebook0GoogleTwitterPinterest0Email

  • 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 Juni 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

      Antworten
      • Anna says

        16th Juni 2018 at 14:07

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

        Antworten

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    Hallo du!

    Ich bin Anna. Das Gesicht hinter der Kamera & dem Kochtopf von The Mellow Kitchn. Und ich glaube fest daran, dass wir alle großartiges Essen kochen können. Saisonal, regional & mit ganzem Herzen. Was meinst du? Bist du dabei?

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