Asparagus and Strawberry Salad
A fresh, vibrant salad that pairs crisp asparagus with sweet strawberries, crunchy cucumber, and a simple lemon dressing. Ready in minutes, perfect for a light lunch or side dish.
- Total time
- 15 min
- Servings
- 4
- Calories
- 120
- Protein
- 3g
Ingredients
- 1 bunch asparagus
- 1 cup strawberries
- 1 medium cucumber
- 1 medium carrot
- 1 whole lemon
- 2 tablespoons olive oil
Instructions
- 1
Trim the woody ends from 1 bunch asparagus and cut into 2-inch pieces. Bring a pot of salted water to a boil, add asparagus, and cook until bright green and tender-crisp, about 3 minutes. Drain and rinse with cold water to stop cooking.
- 2
While asparagus cooks, hull and slice 1 cup strawberries, slice 1 medium cucumber into half-moons, and peel and ribbon 1 medium carrot using a vegetable peeler.
- 3
In a large bowl, whisk together the juice of 1 lemon and 2 tablespoons olive oil with a pinch of salt and pepper. Add the cooled asparagus, strawberries, cucumber, and carrot, and toss gently to coat.
- 4
Serve immediately, garnished with fresh herbs or microgreens if you have them.
Tools you’ll need
- Large pot
- Vegetable peeler
- Large bowl
- Whisk
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