Strawberry asparagus salad
This delicious spring salad brings together the best flavors of the season - easy and so tasty.
Servings: 2
Calories: 631kcal
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Ingredients
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)
Instructions
- 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.
Video
Nutrition
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
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