This vegan, gluten-free, eggs and lactose-free side salad is a delicious and healthy combination of asparagus, spinach, strawberries and walnuts.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: nuts | soy |
⏱ 64 mins – easy
🍽 6 servings – 143 kcal per serving
- An eighth tsp black pepper
- ½ tsp salt
- 3 tbsp olive oil
- 1 lb asparagus
- 8 oz spinach
- 2 tbsp balsamic vinegar
- 8 oz strawberries
- ½ cup walnuts
- 1 knife
- 2 bowls
- 1 whisk
- 1 oven
- 1 baking pan
- 1 wooden spoon
- 1 colander
- 6 platters
Rinse asparagus in a colander.
Trim the ends of the asparagus and cut them into pieces.
Rinse spinach in a colander.
In the same colander, drain the spinach.
Trim the spinach.
Rinse strawberries in the colander.
Trim the strawberries and cut them into pieces.
Preheat the oven to 350°F for 12-15 minutes.
Spread walnuts on a baking pan, put it in the oven, and bake for 10 minutes to get toasted walnuts.
Chop toasted walnuts.
Transfer toasted walnuts to a bowl.
Drizzle 1 tbsp of olive oil to a baking pan, spread asparagus and sprinkle with a quarter tsp of salt.
Put the baking pan in the oven.
Take the the baking pan out of the oven and set it aside 15 minutes to get roasted asparagus.
Combine 2 tbsp of olive oil and balsamic vinegar in a bowl with a whisk. Add trimmed spinach, strawberry slices, roasted asparagus, and chopped walnuts to the mixture. Mix all ingredients in the bowl with a wooden spoon, then sprinkle with a quarter tsp of salt and an eighth tsp of black pepper. Serve the contents of the bowl to a platter to get a spinach with asparagus and strawberries salad.
It’s ready to be served !