My mantra this Spring is to simplify. This asparagus and strawberry salad is definitely up my ally. 10 minutes. That’s what it takes to make this gorgeous salad. Listen, you can make it more complicated if you want to. This salad definitely lends itself to adaptations, and I say go for it. In fact, I added broiled salmon and called it dinner the second time round. There’s a picture of that below, and it was awesome. Heck, throw some pecans in there too if you want.
The Skinny – Asparagus and Strawberry Salad:
Scroll down for the full nutrition label.
- Calories -125
- Fat – 6.5 grams
- Protein – 8.8 grams
- High in vitamins A, C, and K
Gather all the ingredients together.
Prepare the asparagus by snapping or cutting each stem into three sections. I always discard the bottom third of the stem because it can be kind of tough.
To cook the asparagus, you’ll need some hot water and a cold-water bath. The hot water is self-explanatory. The cold-water bath is simply a large bowl filled with cold water and ice.
Blanch the top two portions of each stem in hot water for about 1 minute in the hot water or until the asparagus turns bright green. Immediately move the cooked asparagus to the cold-water bath to stop the cooking process. This way the asparagus will still be crisp. I hate mushy asparagus in any situation, but it would be particularly gross on a salad, so the cold-water bath is a must.
Next, prepare the strawberries by cutting off the tops and slicing each berry.
Add some spinach, goat cheese, and creamy balsamic vinaigrette. YUM!!!!
Get the recipe for Creamy Balsamic Vinaigrette here.
Wait a minute. How about some perfectly broiled garlic salmon? Heck yeah!
Get the recipe for Perfectly Broiled Garlic Salmon here.
- 1 lb asparagus - fresh
- 1 lb strawberries - fresh
- 10 oz baby spinach
- 6 oz goat cheese crumbles
- Either snap or cut each asparagus into thirds, and discard the bottom third of the stem as this part is usually pretty tough. Retain the top two parts.
- Blanch the cut asparagus in hot water for 1 minute or until the color is bright green. Immediately remove the asparagus from the hot water and place in a cold water bath, which will stop the cooking process.
- Remove the tops from the strawberries and slice the strawberries.
- Add the asparagus, strawberries, and goat cheese to the spinach.
- Dress with your favorite dressing.