Strawberry-asparagus salad with strawberry-balsamic vinaigrette
Ingredients
Salad
- 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
Strawberry-balsamic dressing
- 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
Instructions
- 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. 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.