Enjoy our vegan recipe Strawberry Asparagus Salad by feastr. Ideal to lose weight. Balanced, quick, and very tasty.
|Calories||1890 kJ (451 kcal)|
peeler, plate, mason jar, large pot, non-stick frying pan, cutting board, Spoon, spatula, chef's knife, bowl, pot, immersion blender
Remove the strawberry stems, cut the strawberries into quarters and put in a bowl.
Trim approx. ¾ in off the base of each asparagus spear and then peel it from its head down to remove its woody exterior.
Bring a large pot with water, salt and lemon juice to a boil. Cook the asparagus for approx. 12 minutes until soft and tender.
Toast pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Set aside.
Add the agave syrup, balsamic vinegar, olive oil and mustard to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.
Plate the asparagus with strawberries and pine nuts and drizzle with the dressing. Serve with the bread.
Enjoy your meal!