Springtime Asparagus, Strawberry, & Arugula Salad Recipe

It appears as though I’ve developed quite a fixation on eggs lately.

Whether draped over sweet potato home fries, served atop avocado toast, baked onto an individual breakfast pizza, or paired with arugula, bacon, & blue cheese in a breakfast sandwich, one thing simply MUST remain constant: a perfectly runny yolk!

Speaking of that Sweet Potato Breakfast Pizza, I was one of the three runners-up in the No More ‘Mallows recipe contest!

Judges Kate Rockwood, Senior Editor at Oprah Magazine, Ruth Lowenberg, “culinary professional extraordinaire”, and Matt Timms, the creator of The Takedown, “America’s most important food competition”, bestowed the grand prize upon The Tolerant Vegan for her Maple Sweet Potato Pecan Burgers (how amazing does that sound?!), and the other runners-up were The Type A Housewife (Sweet Potato French Toast Cups) and Willow Bird Baking (Sweet Tater & Chorizo Hand Tarts).

Congratulations, ladies! I’m going to try out all of your delicious-sounding sweet potato creations :).

As amazing as these Trader Joe’s dark chocolate bars are, there just isn’t enough speculoos cookie butter in ‘em.

Ingredients

• 1 bunch of fresh asparagus
• 2 cups of fresh strawberries, hulled and sliced
• 4 cups of baby arugula
• 1/4 cup of crumbled feta cheese
• 1/4 cup of chopped almonds (lightly toasted)
• For the dressing:
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon of honey
  • Salt and pepper to taste

Instructions

Start by preparing the asparagus. Trim off the tough ends and cut the spears into 2-inch pieces. You can blanch them for about 2 minutes in boiling water, then immediately transfer them to an ice bath to retain their vibrant green color. Alternatively, you can roast them in the oven at 400°F (200°C) with a drizzle of olive oil for about 10-12 minutes until they’re tender and slightly crispy.

In a large salad bowl, combine the baby arugula, sliced strawberries, and asparagus.

For the dressing, whisk together the balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper in a small bowl. Adjust the seasoning to your liking.

Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly.

Sprinkle the crumbled feta cheese and toasted chopped almonds over the top of the salad. These add a delightful contrast of textures and flavors.

Serve your Springtime Asparagus, Strawberry, & Arugula Salad immediately. The combination of sweet strawberries, slightly nutty asparagus, peppery arugula, and the tangy balsamic dressing is a true delight for the palate.

A perfect light & delicious Springtime lunch! Check out the recipe here.

Nutrition Information (Per Serving):

• Calories: 180 calories
• Total Fat: 12g
  • Saturated Fat: 2g
  • Trans Fat: 0g
• Cholesterol: 6mg
• Sodium: 150mg
• Total Carbohydrates: 15g
  • Dietary Fiber: 4g
  • Sugars: 8g
• Protein: 5g
• Vitamin D: 0%
• Calcium: 12%
• Iron: 10%
• Potassium: 320mg
• Vitamin C: 70%
• Vitamin A: 30%