Asparagus and Strawberry Salad with Toasted Almonds

This refreshing recipe brings together the crispness of asparagus with the sweetness of strawberries and the crunch of toasted almonds, all enveloped in a tangy vinaigrette. Nutritious and full of vibrant flavors, the salad offers a delightful combination of textures. It serves as a light lunch or a colorful side dish that embodies the freshness of spring. With each bite, enjoy a dish that’s both nourishing and flavorful, capturing the season’s essence.

Ingredients

• 1 bunch asparagus, trimmed and cut into pieces
• 1 pint strawberries, hulled and sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 1/2 tsp Dijon mustard

Instructions

1. Bring a pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the blanched asparagus, sliced strawberries, and toasted almonds.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard to make the vinaigrette.
4. Pour the vinaigrette over the salad ingredients and toss gently to coat evenly.
5. Serve the salad chilled or at room temperature.

Keywords: Lunch, Salad, Vinaigrette

Spice Rack: Salt, Pepper, Dijon Mustard

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---