Spring Asparagus and Strawberry Salad with a Caramel Drizzle
Celebrate the vibrant flavors of spring with this elegant Spring Asparagus and Strawberry Salad with a Caramel Drizzle. This recipe features tender, blanched asparagus and sweet, juicy strawberries tossed with crisp mixed greens and nutty, toasted slivered almonds. A tangy balsamic vinaigrette perfectly balances the fresh produce, while a decadent homemade caramel drizzle adds a surprising touch of sweetness to every bite. Ready in just 30 minutes, this visually stunning salad is perfect as a light lunch or an impressive starter for seasonal gatherings. Packed with contrasting textures, bold flavors, and an irresistible presentation, this spring salad showcases seasonal ingredients in their best light. Keywords: spring salad recipe, asparagus and strawberry salad, caramel drizzle salad, seasonal salad ideas.
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Recipe Information
Ingredients
- 200 grams fresh asparagus
- 200 grams strawberries
- 100 grams mixed salad greens
- 50 grams slivered almonds
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 50 grams granulated sugar
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
Wash and trim the asparagus, cutting off the woody ends. Blanch the asparagus by bringing a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender but still crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.
Wash and hull the strawberries. Slice them into halves or quarters, depending on their size, and set them aside.
In a small dry skillet, toast the slivered almonds over medium heat until golden and fragrant, about 2-3 minutes. Remove them from the skillet and set aside to cool.
In a small saucepan over medium heat, combine granulated sugar and a splash of water to make a caramel. Stir constantly until the sugar dissolves and turns a golden amber color. Remove from heat and carefully whisk in the heavy cream, butter, and a pinch of sea salt. Set aside to cool slightly.
In a small mixing bowl, whisk together balsamic vinegar, olive oil, a pinch of sea salt, and black pepper to make the salad dressing.
In a large salad bowl, combine the mixed salad greens, blanched asparagus, sliced strawberries, and toasted almonds. Drizzle the balsamic dressing over the salad and toss gently to combine.
Plate the salad onto serving dishes and drizzle each portion lightly with the cooled caramel sauce. Serve immediately and enjoy the fresh flavors of spring!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 64.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
