Light strawberry and asparagus salad

Nutrition per serving

• Step 1/4

  
  • 225 g green asparagus
  • 100 g strawberries
  • cutting board
  • knife

  Trim wooden ends of asparagus and cut into pieces at a light angle (approx. 1 cm pieces). Hull strawberries and quarter.

• Step 2/4

  
  • olive oil for frying
  • salt
  • pepper
  • big frying pan
  • cooking spoon

  Heat up some olive oil in large frying pan and fry asparagus pieces at moderate heat for approx. 8 – 10 min. until tender. Season with salt and pepper.

• Step 3/4

  
  • 15 g pistachios
  • 1 tbsp olive oil
  • ½ tbsp balsamic vinegar
  • salt
  • pepper
  • sealable jar
  • cutting board
  • knife

  Roughly chop pistachios. For the vinaigrette, mix olive oil, balsamic vinegar, and salt and pepper.

• Step 4/4

  
  • 40 g baby spinach
  • 50 g feta
  • bowl

  Combine baby spinach, fried asparagus, strawberries, and crumbled feta in a bowl. Dress with vinaigrette and sprinkle with pistachios to serve.