Best Spring Salad
Best Spring Salad
12 spears asparagus
1 T. olive oil
salt and black pepper to taste
¾ cup quinoa, cooked
1 head lettuce approx. 4 cups, torn or chopped
1 cup strawberries halved
edible flowers and fresh mint for garnish, optional
Start by preparing the asparagus. Cut off the thick, tough ends of the spears. Then, cut the asparagus into 2-inch pieces. Spread them on a lined baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast at 375 F for about 15 minutes until the asparagus is tender. Use this time to prepare the rest of the ingredients and the dressing. Toss the lettuce, strawberries, and quinoa together in a mixing bowl. Once the asparagus is ready, plate the salad, add asparagus and drizzle some dressing (if using). Garnish with flowers and fresh mint, and enjoy!
Dressing Ideas
- Lemon Honey Vinaigrette: Whisk together 3 tablespoons of olive oil, 1.5 tablespoons of fresh lemon juice, 1 teaspoon of honey, and a pinch of salt and pepper. The bright citrus cuts through the rich quinoa and pairs naturally with fresh mint.
- Balsamic Vinaigrette: Blend or shake 3 tablespoons of olive oil, 1.5 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of maple syrup. Balsamic vinegar is a classic pairing with strawberries and roasted or grilled asparagus.
- Creamy Poppy Seed Dressing: Mix 2 tablespoons of Greek yogurt or mayonnaise, 1 tablespoon of apple cider vinegar, 1.5 teaspoons of honey, and 1 teaspoon of poppy seeds. This adds a light, creamy richness if you want a slightly heavier dressing.
Servings: 2
Serving Size: about 3 C. (1/2 of recipe), without dressing
Calories: 196
Fat: 8 g
Fiber: 6 g
Protein: 6 g