Strawberries are synonymous with spring … and summer!
Kick up the season a notch by pairing them with some asparagus, basil, and lemon.
Spring Strawberry Salad
Prep time: 10 minutes
Number of Servings: 4
1 – 1 ½ cups fresh strawberries, hulled and sliced
8-10 fresh asparagus spears, tough ends snapped off
1 stalk of celery, thinly sliced
¼ of a red onion, very thinly sliced into rings
3 tablespoons (45 mL) finely chopped green onions
3-4 cups of mixed salad greens, including some spinach
A handful of fresh basil leaves
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) white wine vinegar or champagne vinegar
1 teaspoon (5 mL) Dijon mustard
1 tablespoon (15 mL) honey
½ teaspoon (2.5 mL) pure vanilla extract
¼ cup (60 mL) vegetable or grapeseed oil
½ teaspoon (2.5 mL) poppy seeds
Kosher or sea salt; freshly ground pepper
- Hull and slice the strawberries; prepare asparagus by lightly steaming or grilling the spears, and then chilling them (slice each spear diagonally if they are too long).
- Combine all salad ingredients in a large salad bowl.
- Prepare vinaigrette: In a small bowl, whisk together the lemon juice, vinegar, mustard, honey, and vanilla. Slowly whisk in oil until vinaigrette is thick. Stir in poppy seeds; add salt and pepper to taste.
- Drizzle over salad, and gently combine.
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