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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Strawberry-almond salad with balsamic-fig dressing
Spinach, asparagus, and strawberry salad from Sunset Magazine
Mixed baby greens with strawberries, gorgonzola, and poppyseed dressing from Gina at Skinnytaste
Spinach-strawberry salad from Cooking Light
Strawberry-asparagus salad with strawberry-balsamic vinaigrette
- 1 ounces almonds sliced (1/4 cup)
- 6 ounces asparagus spears tough ends snapped off, lightly peeled
- 6 ounces strawberries organic, divided use
- 2 cups romaine lettuce or spring mix
- 2 tbsp olive oil (extra virgin) blood orange if available
- 1 tbsp white balsamic vinegar
- 1 tbsp water (filtered or spring)
- 1/4 tsp white pepper
- 1/8 tsp sea salt
- Toast almonds in a dry skillet over medium heat for 8-10 minutes until golden. Let cool.
- Snap the ends off the asparagus spears and compost them. Lightly peel the stems. Cut into bite-sized pieces on the diagonal.
- Steam asparagus for five minutes, then plunge into ice water. Drain well.
- Wash and hull the strawberries. Place roughly chop 2-3 strawberries and place in the blender.
- Halve the remaining strawberries lengthwise.
- Add the rest of the dressing ingredients to the blender and blend on high until smooth.
- Arrange the torn lettuce onto two plates, then top with the asparagus, strawberries, and toasted almonds. Drizzle with dressing.