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green salad and dressing on a silver plate with striped tablecloth
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5 from 23 votes

Strawberry Asparagus Salad With Lemon Vinaigrette

Strawberry Asparagus Salad with Lemon Vinaigrette is a perfect spring or summer salad with lots of fresh flavors, made brighter with a fresh zesty lemon dressing
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 371kcal
Author: Paige

Ingredients

  • 4 1/2 cups Spinach, fresh, rinsed and dried, torn into bite-sized pieces
  • 1 1/2 cups Mache, lambs ear or butter lettuce, rinsed, dried and torn
  • 1 pound Asparagus, washed and dried with bottom woody parts removed
  • 2 tablespoons Shallot, sliced thin
  • 4 tablespoons Goat Cheese, crumbled
  • 4 tablespoons Sliced Almonds
  • 2 cups Strawberries, organic if possible, sliced
  • FOR THE LEMON VINAIGRETTE
  • 6 tablespoons Olive Oil
  • 4 tablespoons Lemon Juice, freshly squeezed
  • 3 teaspoons Honey
  • 1 1/2 teaspoons Dijon Mustard
  • 1 1/2 teaspoons Mayonnaise
  • 1/2 teaspoon Pepper, freshly ground
  • 1/4 teaspoon Salt

Instructions

  • PREPARE ASPARAGUS
  • Remove the woody bottoms of the asparagus with a paring knife or vegetable peeler.
    Place asparagus in a medium saucepan with just enough water to cover the bottom, along with a pinch of salt.
    Turn heat to medium high and bring to a light (not rolling) boil. Cook until the water is evaporated and the asparagus is bright green, about 4 minutes.
  • Remove asparagus from pan and quickly place it a bowl of cold water with ice cubes to stop the cooking process and help retain the bright green color.
    Let the asparagus sit in cold water for about 5 minutes, then remove and pat them dry carefully on clean paper towels.
  • PREPARE THE VINAIGRETTE
  • Place all the ingredients in a small bowl and whisk with a fork to completely combine.
    Alternatively, put all ingredients in a small canning jar with a lid, shaking it for several minutes until combined.
  • PLATE THE SALADS
  • Divide the greens onto four plates, then divide the spears of the asparagus onto each plate.
    Sprinkle a heaping teaspoon of shallot on each plate, and a tablespoon or so each of the crumbled goat cheese and sliced almonds.
    Divide the strawberries on each plate, then drizzle with a generous tablespoon of the vinaigrette, and more for serving if desired.

Notes

  • Try honey roasted sliced almonds instead of plain, super delish!
  • Use a bit more honey in the vinaigrette if you like it sweeter
  • Remove the woody bottom part of each asparagus spear with a vegetable peeler

Nutrition

Calories: 371kcal | Carbohydrates: 20g | Protein: 9g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 260mg | Potassium: 675mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4788IU | Vitamin C: 65mg | Calcium: 125mg | Iron: 5mg