Easy Asparagus Strawberry Salad Recipe
This new simple recipe to make at home is a tasty asparagus strawberry salad. It is refreshing and sweet with the vibrant crunch of the grilled asparagus. This salad recipe brings a touch of elegance to any table, whether it’s a casual backyard BBQ or a sophisticated picnic with friends.
This asparagus strawberry salad isn’t just a recipe, it’s a seasonal essential. The vibrant pairing of asparagus and sweet, juicy strawberries creates a flavor symphony that’s simply irresistible. And the best part? The effortless 3-minute balsamic Dijon vinaigrette elevates every bite, bringing a touch of European flair to your table. It’s healthy, it’s quick, and it’s guaranteed to become your summer favorite.
What is the story behind this delicious easy salad recipe ?
My travels to France are always a source of culinary inspiration, and this asparagus strawberry salad is a direct result of that. The bustling weekly markets, bursting with the freshest ingredients – plump strawberries, tender asparagus, and fragrant basil – provided the perfect canvas for this easy, vibrant dish.
Ingredients
- asparagus : they are a good source of B vitamins, which play vital roles in energy production and they are high in fiber. If you want to catch asparagus at its freshest and most flavorful, aim to purchase it during those spring months, particularly in April and May.
- arugula : they contains vitamins, minerals and antioxidants. If grown in very hot condition, arugula can become more bitter. Also remember that baby arugula are sweeter in taste.
- strawberries : rich in vitamin C, while in season, they add sweetness to this salad recipe.
- basil : a great flavor combination in this recipe, with extra minerals and vitamins.
- nuts : a delicious source of healthy fats and a delightful crunch. Choose your favorite or consider pistachios for their valuable nutritional benefits and unique flavor.
- lentils : optional, but it will bring extra protein to this delicious dish.
Light or substantial meal for this recipe salad
For a refreshing, light summer dish perfect poolside, simply combine grilled asparagus, peppery arugula, sweet strawberries, fragrant basil, and a sprinkle of your favorite nuts.
Or, to transform this vibrant asparagus strawberry salad into a more substantial meal, stir in a cup of tender Beluga lentils – the black lentils are my personal favorite for their rich, earthy flavor.
Top Tip about asparagus
ASPARAGUS – is one of my favorite vegetable type, You can eat them raw, sauteed or grilled. It is not only a delicious and versatile vegetable. You can add them to your salad bowl or to your soup (check out this fancy and delicious recipe ramen soup).
Asparagus is great for your digestive system and might even help with type 2 diabetes. Plus, it’s a natural diuretic, so it helps your body get rid of extra water. Don’t be alarmed by the distinctive smell you might notice. That’s perfectly normal.
Healthy and easy asparagus strawberry salad and…
Sweet, fresh, nutty and soooooo delicious!!!
– Healthy greetings from Laetitia –
EASY ASPARAGUS STRAWBERRY SALAD
Ingredients
SALAD
- 200 gr green asparagus (around 20 stalks)
- 10 fresh strawberries
- 1 clove garlic, crushed
- 1 tbsp native olive oil (to marinate)
- 1 cup Beluga lentils, washed and drained, optional
- 2 handful arugula (or baby arugula)
- Few basil leaves to decorate
- Few nuts (pistachio), crushed
- Fresh Himalayan salt and ground pepper to taste
DRESSING : 3 min Balsamic Dijon Dressing
- 1 tbsp native olive oil
- 1 tsp organic DIJON mustard
- 1 tsp honey or maple syrup
- 1 tsp Balsamico vinegar
- 1 tbsp water to thinnen
- Fresh ground pepper and Himalayan salt to taste
Instructions
SALAD
- Optional: Wash and drain the lentils and cook them according to the instructions on the package.
- Wash the asparagus, trim the woody ends, and lightly peel the thicker stalks. Marinate the asparagus in olive oil and minced garlic for 5 minutes.
- Meanwhile, wash the strawberries, dry them and cut them into quarters. Set aside.
- When lentils are ready, let them cool down completely (use an ice bath for faster cooling) and prepare the asparagus.
- Heat a grill pan over medium-high heat. Lightly brush the pan with olive oil. Grill the asparagus for 5-7 minutes, turning occasionally, until tender-crisp (al dente) and lightly charred on both sides. Allow the asparagus to cool down before assembling the salad.
- Wash the arugula, dry it thoroughly, and place it in a large plate or bowl.
- If you are ready to serve immediately, assemble all the ingredients for the salad. Top the arugula leaves with lentils (optional). Place the asparagus in the middle, and add the strawberries just before serving to prevent them from becoming mushy. Sprinkle generously with the dressing (see instructions further down for the dressing) on top.
- Garnish with fresh basil leaves and raw pistachios, or your nut of choice. Serve immediately. (If preparing ahead, store all ingredients separately in the refrigerator. Assemble the salad just before serving.)
DRESSING
- Place all the ingredients in a small glass or shaker and shake well until well combined. Add more water and/or olive oil if the dressing has not the right consistency.
