Strawberry and asparagus salad

2 Servings

40 Mins

Strawberry and Asparagus Salad – This speaks to me of long summer days and alfresco dining… and always looks pretty to serve. Perfect to pack up into a box for a picnic. The fresh flavours of these gorgeous natural ingredients is a favourite in the Nourish kitchen. Try it with or without the balsamic dressing and perhaps replace with a little Hunter & Gather lemon mayo for a a zingy finish!

IngredientsMethod

Ingredients

Ingredients

1/3 cup pumpkin seeds

¼ cup balsamic vinegar

125gm fine asparagus (or more if using thick asparagus spears)

200gm strawberries, hulled and sliced thickly (approx. 4-5mm slices)

100gm baby spinach leaves

½ avocado

Salt and Cracked Pepper

Change it up! - add a handful of pitted olives and Violife feta cheese, and perhaps serve with a dollop of lemon mayo from Hunter & Gather.

Method

Place the pumpkin seeds in a non-stick pan and lightly dry toast. Set aside.

In a medium saucepan bring a small amount of water to the boil, steam the asparagus (cutting the woody ends off first) for 2-4 minutes, until just tender.

Drain and run under cool water briefly, so the cooking process stops.

In a small saucepan place the balsamic vinegar and turn the heat onto medium, allow to simmer until it reduces to about ¼-1/3 of the original volume and you have a thickened sauce (that is still pourable).

While doing the above, in a large bowl, mix together the strawberries, spinach leaves, asparagus, pumpkin seeds and avocado along with a pinch of salt and pepper.

Turn into a serving dish, or divide between plates and drizzle with your balsamic dressing.
Enjoy

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