I first shared this recipe back in April 2017. I’ve updated the post and hope you enjoy it!
You can’t go wrong with asparagus.
I’ve another great asparagus recipe for you. This veggie is packed full of vitamins including vitamin A, C, E, K, and B6. If that isn’t enough for you, how about the fact that asparagus can help you lose weight? It is low in calories but high in insoluble fiber, which will help you feel full longer. Asparagus also contains high levels of the amino acid asparagine which helps flush fluid and salt from your body (which can actually help prevent UTI’s). And along those lines asparagus can also help your digestive health and prevent bloating!
Microgreens are also a nutritious and tasty addition to my salad today. Don’t confuse microgreens with sprouts. Microgreens are the young, tender shoots of vegetables and herbs harvested just after the true leaves have emerged. These tiny, delicate greens add color, texture and flavor to a variety of foods. These nutritional powerhouses will accompany the main event of spring asparagus and strawberries.
Today I’m making it with the addition of cherry tomatoes, but it’s still delicious without the tomatoes. It’s your choice. Doesn’t the salad below look yummy? The balsamic vinegar adds some depth and helps to balance the sweetness of the honey. If you want to go vegan, replace the honey with agave nectar or maple syrup.
Asparagus & Strawberry Salad With Microgreens
Use organic when available; makes 4 to 5 servings #vegetarian for #vegan, replace honey with agave nectar
Asparagus & Strawberry Spring Salad
- 1 cup microgreens of your choice (I'm using a salad mix of microgreens)
- 1 cup cherry or grape tomatoes (if cherry tomatoes are large, halve)
- 2 cups sliced strawberries
- 2 cups asparagus trimmed & cut into 1" pieces
- 1/4 cup walnuts or pecans chopped optional
Dressing or vinaigrette of your choice
- 2 tbsp lemon juice
- 3 tbsp balsamic vinegar
- 1 tbsp raw local honey or agave nectar
- 2 tbsp olive oil
- dash of salt and pepper
- Place asparagus in a large skillet
- Add 1 cup of water or enough to cover the asparagus
- Add a pinch of salt and bring to a boil
- Blanch for 2 to 3 minutes or until the asparagus is bright green and al dente
- Remove asparagus and plunge into ice water to stop cooking
- Drain asparagus and pat dry
- Refrigerate if necessary to cool down
- Place asparagus, microgreens, strawberries, and tomatoes in a bowl and toss gently
- Whisk vinegar, lemon juice, honey, olive oil, salt, and pepper
- Drizzle on salad
- Optional use your favorite vinaigrette
- Optional leave out tomatoes
- Optional sprinkle chopped walnuts or pecans
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