Sweet and springy strawberry-asparagus salad topped with a super-easy vinaigrette. No sugar added, just naturally sweet.
I wanted to do a post this week in honor of Earth Day on the 22nd. First I was thinking about soup. Heading out to the store, the first thing I spotted was beautiful spring asparagus. Now I already have a cream of asparagus soup recipe and a grilled asparagus soup recipe, so I knew I needed to do something else.
I saw a woman carrying a package of gorgeous local organic strawberries from Stehly Farms. That was it. I remembered a strawberry-asparagus salad my friend Caroline made me years ago.
We’re growing a bumper crop of lettuce this year. I finally gave up on growing root vegetables (take too much time and too long for the yield) and just planted one raised bed full of lettuce and one raised bed full of kale and other greens. I guess one bed is Raw and one bed is Cooked!
Anyway, it’s lovely to be able to pick lettuce for lunch every day. We try to garden as organically as we can. I only buy organic berries because conventional are pretty high in pesticides. Can’t afford organic for everything? I often refer back to the Environmental Working Group’s “Dirty Dozen and Clean 15” if I have to choose. They just updated this information and conventional strawberries were #1 on the “dirty” list, so it’s worth it to buy organic.
Honor Mother Earth this week, and your body, by feeding yourself something beautiful and fresh.
vegan, vegetarian, gluten-free, celiac, paleo, low-sodium, grain-free, Whole30 diets
Not recommended for:
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Spinach-strawberry salad from Cooking Light