I’ve had a version of this many years ago for lunch at my first job. The crunchy salty nuts and the soft sweet strawberries are such a nice pair. And then of course asparagus. What is a spring dish without asparagus. Completing it with the cheeky zing of arugula and the good old juicy crunch of fresh green salad.
So many times I’ve eaten this combo since and every year when the trees are blossoming I am so happy when I remember that this is something I eat in spring 🙂
The Ultimate Spring Salad
Savoury and sweet, soft and crunchy, cold and warm - here opposites really attract each other.
Servings 2 people
Ingredients
- 1/2 head green salad
- 50 g arugula
- 2 handfuls strawberries
- 100 g salted macadamia nuts
- 220 g green asparaugs equals about 10 pieces
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1 pinch salt
- 1 pinch pepper
Dressing
- 1 tbsp vegan mayonnaise
- 1/2 tsp mustard
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1/4 tsp lemon peel grated
- 2 tbsp aceto balsamico
- 1.5 tbsp olive oil
Instructions
- Wash the salad and arugula, tear the salad leaves into comfortable pieces and add to a bowl.
- Cut the last centimeter of the bottom of the asparagus stalks and peel the remaining last 3-5 centimeters. The bottom of the asparagus is usually hard and the skin stringy that's why. Then cut into pieces (approximately 3 centimeters long).
- Heat the olive oil in a frying pan, then add salt, pepper, garlic powder and asparagus and fry until slightly browned and crispy.
- Mix all the sauce ingredients in the order of the list, stirring a first time before adding the oil for the emulsion to work better. Toss the salad with the sauce. Then add fried asparagus, fresh strawberries and the macadamia nuts.
