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The Ultimate Spring Salad

Savoury and sweet, soft and crunchy, cold and warm - here opposites really attract each other.
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course, Salad
Cuisine: European
Keyword: easy, gluten-free, lactose-free, quick, spring
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.