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Light strawberry and asparagus salad

Based on 85 ratings

Clarissa

Editor at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
450 g green asparagus
200 g strawberries
80 g baby spinach
30 g pistachios
100 g feta
2 tbsp olive oil
1 tbsp balsamic vinegar
salt
pepper
olive oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • big frying pan
  • cooking spoon
  • sealable jar
  • bowl

How-To Videos

Kitchen Stories

How to prepare green asparagus

Kitchen Stories

Basic vinaigrette

Nutrition per serving

Cal
206
Protein
8 g
Fat
16 g
Carb
8 g

  • Step 1/4

    Trim wooden ends of asparagus and cut into pieces at a light angle (approx. 1 cm pieces). Hull strawberries and quarter.
    • 450 g green asparagus
    • 200 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

    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.
    • 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

    Roughly chop pistachios. For the vinaigrette, mix olive oil, balsamic vinegar, and salt and pepper.
    • 30 g pistachios
    • 2 tbsp olive oil
    • 1 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

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

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

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