My new simple recipe is a tasty asparagus strawberry salad. First of all, it is refreshing and sweet, to enjoy this summer at home or at your friends place !
It is such a must try and a staple for the season. I like the combination of different flavors (asparagus and juicy strawberries) in one dish. Above all, the easy balsamic Dijon vinaigrette is great to jazz it up. I thought I will share it too, because it’s a 3 minutes dressing and super healthy. And it’s a classic in Europe.
I got inspired for this asparagus strawberry salad from my last trip to France. On holidays, I always head for the fantastic weekly food markets where I can get bunches of deep green asparagus, fresh berries and you can smell basil all over the place!
This recipe is a delicious way to beat the heat.
What’s in it?
You can have a simple and light version with asparagus, arugula, strawberries, basil and nuts for the summer days by the pool.
And if I want a fulfilling salad, I cook 1 cup of Beluga lentils (the black are my favorite) to mix with this tasty asparagus strawberry salad.
Top Tip about asparagus
ASPARAGUS – is one of my favorite vegetable type, You can eat them raw, sauted 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 has a high amount of fiber and is a good source of Vitamin K. It nourishes the digestive tract and seems to help with type 2 diabetese. Asparagus is a natural diuretic as it helps to flush out the water from the body.
Healthy asparagus strawberry salad and…
Sweet, fresh, nutty and soooooo delicious!!!
If you make it
If you make the asparagus strawberry salad, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
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 salad
- Few basil leaves to decorate
- Few nuts (pistachio), crushed
- Fresh 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 along the instruction on the package.
- Wash the asparagus and trim the ends if needed. Marinate the asparagus with the olive oil and garlic for 5 minutes.
- Meanwhile, wash the strawberries and cut them into quarter, prepare the arugula salad and basil leaves.
- When lentils are ready, let them cool down a little bit and prepare the asparagus.
- Heat a grill pan and brush the pan with a little bit of olive oil. Grill the asparagus for about 5-7 minutes for both sides (but still al dente).
- Wash the arugula salad, serve it in a big plate or bowl. Top it with the sliced strawberries and the lukewarm lentils. Place the asparagus in the middle and sprinkle generously the dressing (see instructions further down) on top.
- Decorate with some basil leaves and raw pistachios or any other nut.
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.
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