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–+ servings
Spring Salad with Strawberries, Asparagus & Avocado
Elle

Tender Greens in a Champagne Vinaigrette

5 from 1 vote
In the early spring, blanched asparagus and spring strawberries make a perfect match with tender greens in a champagne vinaigrette. A buttery avocado also makes a nice addition!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 446

Ingredients
  

For the salad:
  • 6 handfuls of baby mesclun greens (125 g)
  • 1 bunch of asparagus, blanched and cut into 2 cm pieces (500 g)
  • strawberries, sliced
  • 1 avocado, sliced (optional)
For the vinaigrette:
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 2/3 cup extra virgin olive oil (165 ml)
  • 3 tablespoons  of French Champagne vinegar
  • sea salt and freshly ground pepper, to taste

Instructions
 

  1. Combine egg yolk, mustard and vinegar in a small bowl and whisk together until well blended and smooth.
  2. Add the oil, season with salt and pepper and whisk together until completely blended.
  3. In a large bowl, add the mixed greens, asparagus, strawberries and avocado (if using). Toss with the dressing to gently to coat the leaves. Divide among four small plates and serve immediately.

Nutrition

Calories: 446kcal

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