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Lovely sweet and nutty salad with a perfect combinaton of asparagus and strawberry! A must try!!!

ASPARAGUS STRAWBERRY SALAD

This salad is easy to make, with a tasty dressing. It's a master piece.
Category Main Dish, Side Dish
Keyword Dairy free, Gluten free, Plant-based, Vegan
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Servings 2 portions

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.