Savoury and sweet, soft and crunchy, cold and warm - here opposites really attract each other.
Prep Time15 minutesmins
Cook Time10 minutesmins
Course: Main Course, Salad
Cuisine: European
Keyword: easy, gluten-free, lactose-free, quick, spring
Servings: 2people
Ingredients
1/2headgreen salad
50garugula
2handfulsstrawberries
100gsalted macadamia nuts
220ggreen asparaugsequals about 10 pieces
2tbspolive oil
1/2tspgarlic powder
1pinchsalt
1pinch pepper
Dressing
1tbspvegan mayonnaise
1/2tsp mustard
1/4tspdried thyme
1/4tspgarlic powder
1pinchsalt
1pinchpepper
1/4tsplemon peelgrated
2tbspaceto balsamico
1.5tbsp 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.