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🥗 Fresh Asparagus and Apricot Salad

590 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 0.5 head lettuce
• 2 apricots
• 100 g cherry tomatoes
• 2 balls mozzarella
• 1 red onion
• 1 clove garlic
• 1 tsp granulated mustard
• 1 tbsp balsamic vinegar
• 2 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 3 tbsp germ oil
• 1 tbsp parsley (chopped)
• olives (6 green and black each, pitted)

Instructions

1. 1. Peel the bottom third of the asparagus spears.
2. 2. Cut off the tough ends.
3. 3. Cut the asparagus diagonally into pieces about 1 cm long.
4. 4. Cook the asparagus in boiling salted water for approx. 6 minutes until al dente.
5. 5. Drain the asparagus and let it cool.
6. 6. Wash the salad leaves thoroughly.
7. 7. Remove any damaged or wilted leaves.
8. 8. Dry the salad using a salad spinner or a kitchen towel.
9. 9. Tear or cut the salad into bite-sized pieces.
10. 10. Wash the cherry tomatoes.
11. 11. Halve the cherry tomatoes.
12. 12. Cut the mozzarella into small cubes.
13. 13. Peel the onion.
14. 14. Dice the onion finely.
15. 15. Peel the garlic clove.
16. 16. Mince the garlic very finely.
17. 17. Whisk the vinegar with salt, pepper, and mustard.
18. 18. Slowly stir the oil into the vinegar mixture.
19. 19. Fold in the chopped parsley into the dressing sauce.
20. 20. Mix all salad ingredients with the prepared sauce.
21. 21. Garnish the finished salad with halved olives.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 590
• Protein: 28 g · Fett/Fat: 46 g · Carbs: 16 g