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–+ servings
Lovely sweet and nutty salad with a perfect combinaton of asparagus and strawberry! A must try!!!
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Yield: 2 big portions

EASY ASPARAGUS STRAWBERRY SALAD

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This salad is easy to make, with a tasty dressing. It's a master piece thanks to its color and flavors.
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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.
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