Light strawberry and asparagus salad
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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
How-To Videos
Utensils
- cutting board
- knife
- big frying pan
- cooking spoon
- sealable jar
- bowl
Nutrition per serving
Cal
206
206
Protein
8 g
8 g
Fat
16 g
16 g
Carb
8 g
8 g
Step 1/4
- 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
- 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
- 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
- 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.
in Berlin