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Enjoy the fresh flavors of spring with this delicious Strawberry Asparagus Salad. Made with a mix of tender asparagus, juicy strawberries, crisp rocket, and toasted pine nuts, this salad is perfect for a light and healthy lunch or side dish.
This Strawberry Asparagus Salad recipe brings you the best of spring and summer in one dish, presenting a beautifully colorful salad on your plate!
Asparagus, strawberries, arugula, basil, and pine nuts – what a combo! All these ingredients get along wonderfully, resulting in an incredibly fresh, fruity, sweet, and nutty salad! Plus, this asparagus salad is super healthy, packed with vitamins and essential nutrients, vegan, and low in calories.
Why You’ll Love This Salad
Hint: We have plenty of white asparagus in Switzerland. You can easily make prepare this recipe with only green asparagus if you can’t find white asparagus in your country.
Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Wash the asparagus, trim the woody ends, and peel the white asparagus up to the head. Green asparagus does not need to be peeled.
- Cut the asparagus into bite-sized pieces (depending on the thickness/size of the asparagus, I cut them into 4-6 pieces).
- Heat a skillet with 1 tablespoon of olive oil. Add white asparagus and sauté for 5 minutes. Add green asparagus and continue to sauté for another 5 minutes. Season with ½ teaspoon of sugar, a pinch of salt, and pepper. Continue to sauté the asparagus for another 2 minutes.
- Combine all the dressing ingredients in a small bowl.
- In a bowl, toss warm asparagus with about 1 tablespoon of the dressing. Let it sit for 10 minutes to absorb the dressing.
- Wash the strawberries and cut them into quarters. Add them with the fresh basil to the salad. Toss well.
- Arrange rocket on a serving platter. Place the tossed salad on top, sprinkle with toasted pine nuts, and drizzle with the remaining dressing.
Variations
- Cheezy: Add crumbled feta cheese, goat cheese, or shaved parmesan cheese to the salad.
- Nuts: Substitute pine nuts with walnuts or almonds.
- Greens: Use baby spinach instead of rocket.
- Herbs: Add chopped mint for a refreshing, cool taste.
- Dressing: Use balsamic vinegar for a sweeter taste, or lemon juice for a zesty flavor.
- Veggies: Add diced cucumber for more crunch or avocado for extra creaminess.
- Main: Toss with cooked quinoa for a filling and satisfying main dish.
Storage Instructions
The salad doesn’t store well because of the rocket and strawberries and should be consumed within a day. To prepare it ahead, store the ingredients separately and toss just before serving.
More Asparagus Recipes
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📖 Recipe
Strawberry Asparagus Salad
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Ingredients
- 1 tbsp olive oil
- 9 oz (250 g) green asparagus
- 9 oz (250 g) white asparagus see notes
- ½ tsp sugar
- salt & pepper
- 1 cup (200 g) strawberries quartered
- 2 cups (50 g) rocket
- 1 tbsp fresh basil chopped
- 1 tbsp pine nuts toasted
Dressing
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar
- ½ tbsp maple syrup
- salt & pepper
Instructions
- Wash the asparagus, trim the woody ends, and peel the white asparagus up to the head. Green asparagus does not need to be peeled.
- Cut the asparagus into bite-sized pieces (depending on the thickness/size of the asparagus, I cut them into 4-6 pieces).
- Heat a skillet with 1 tablespoon of olive oil. Add white asparagus and sauté for 5 minutes. Add green asparagus and continue to sauté for another 5 minutes. Season with ½ teaspoon of sugar, a pinch of salt, and pepper. Continue to sauté the asparagus for another 2 minutes.
- Combine all the dressing ingredients in a small bowl.
- In a bowl, toss warm asparagus with about 1 tablespoon of the dressing. Let it sit for 10 minutes to absorb the dressing.
- Wash the strawberries and cut them into quarters. Add them with the fresh basil to the salad. Toss well.
- Arrange rocket on a serving platter. Place the tossed salad on top, sprinkle with toasted pine nuts, and drizzle with the remaining dressing.