Strawberry Spinach and Asparagus Salad
Yield: 4 servings
Strawberry, spinach and asparagus salad is made with fresh spring veggies, strawberries, almonds and goat cheese! An easy, beautiful and flavorful spring salad!
Bring a large pot of water mixed with a teaspoon of salt to a boil over medium heat. Set aside a bowl of iced water. Add the asparagus to the boiling water and cook for 2 or 3 minutes. Drain the asparagus and immediately add it to the ice water.
In a large bowl combine asparagus, spinach, strawberries, onion, pea shoots, almonds and goat cheese. In a small bowl, whisk together the lemon juice, olive oil, honey, salt and pepper. Pour dressing over salad and toss lightly to coat.
- Omit the goat cheese to make dairy free.
- Store in the refrigerator for up to 3 days.
- You can find pea shoots at your local farmers market or grocery store. You can omit them, if desired.
Serving: 0g, Calories: 172kcal, Carbohydrates: 14g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 46mg, Potassium: 364mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2135IU, Vitamin C: 72.8mg, Calcium: 66mg, Iron: 2.4mg
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