Strawberry asparagus salad
This delicious spring salad brings together the best flavors of the season - easy and so tasty.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Lunch
Cuisine: American
Servings: 2
Calories: 631kcal
Author: Caroline's Cooking
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For lemon vinaigrette
- 3 tablespoon olive oil
- 1 ½ tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt or more/less to taste
- ¼ teaspoon pepper or more/less to taste
For rest of salad
- 10 stems asparagus cut in to roughly 1in/2-3cm chunks
- ½ bulb fennel small-med
- 4 handfuls arugula rocket, approx
- 6 strawberries approx
- 6 slices baguette
- 4 oz goats cheese approx weight (a small round, ideally with rind)
For vinaigrette, whisk together the olive oil, lemon juice, mustard, salt and pepper. If you prefer, you can whisk the dressing together in a salad bowl to then add the other ingredients to.
Steam the asparagus chunks for around 3-5 minutes until tender to the knifepoint then run under cold water or place in a bowl with iced water to stop them cooking further.
Finely slice the fennel, cutting larger slices in half or smaller. Place the fennel and arugula in a bowl and add the vinaigrette. Toss them together so everything is well coated.
Add the asparagus, toss gently, then add the strawberries and very gently mix to coat but without breaking up the fruit.
Toast the slices of baguette lightly and put a piece of the goat cheese on each slice so that the bread is largely covered (for me, this was a half-round slice with the ends tucked in). Toast the slices under the broiler/grill for a couple minutes so that the cheese melts and starts to brown slightly. Arrange over the salad and serve.
Calories: 631kcal | Carbohydrates: 56g | Protein: 22g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 26mg | Sodium: 1153mg | Potassium: 606mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1658IU | Vitamin C: 39mg | Calcium: 283mg | Iron: 6mg