Strawberry and Asparagus Salad – This speaks to me of long summer days and alfresco dining… and always looks pretty to serve

Nourish strawberry and asparagus salad

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

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 😊

Nourish strawberry and asparagus salad

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