This seasonal salad celebrates the best of spring produce: tender asparagus, sweet strawberries, and buttery pecans. It’s refreshing, colourful, and packed with nutrients – perfect as a light lunch or a side dish for a springtime gathering.
Serves 2-4
Ingredients:
For the salad:
- 200g asparagus, woody ends trimmed
- 100g mixed salad leaves (e.g. lamb’s lettuce, rocket, baby spinach)
- 150g strawberries, hulled and halved
- 50g pecan halves
- 50g feta or goat’s cheese, crumbled (optional)
- A few fresh mint leaves, torn (optional)
For the lemon-honey vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp honey
- 1 tsp Dijon mustard
- Sea salt and freshly ground black pepper, to taste
Method
- Toast the pecans
Place the pecan halves in a dry frying pan over medium heat. Toast for 3–5 minutes, stirring occasionally, until fragrant and slightly darkened. Set aside to cool. - Prepare the asparagus
Bring a saucepan of lightly salted water to the boil. Add the asparagus and blanch for 2–3 minutes until just tender but still bright green. Drain and immediately rinse under cold water to stop cooking. Pat dry and cut into 3–4cm pieces. - Make the vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, and mustard. Season with salt and pepper to taste. - Assemble the salad
In a large bowl or platter, arrange the salad leaves. Top with asparagus, strawberries, toasted pecans, and cheese if using. Scatter over the mint leaves. - Dress and serve
Drizzle the vinaigrette over the salad just before serving. Toss gently to combine and enjoy immediately.
Serving Suggestions
- Pair with grilled salmon or chicken for a more substantial meal.
- Serve alongside a spring quiche or tart at brunch.
- For a plant-based version, omit the cheese or use a dairy-free alternative.
