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🥗 Spring Salad with Asparagus, Berries, and Crunchy Nuts

370 kcal · 30 min · 4 servings

Ingredients

• green asparagus 2 bunches
• strawberries 400 g
• arugula 125 g
• blueberries, fresh 100 g
• mint, fresh 20 g
• feta 200 g
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• walnut kernels 4 tbsp
• brown sugar 1 tbsp
• balsamic vinegar, light 3 tbsp
• honey 1 tsp
• mustard 1 tsp

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom third of the stalks.
3. 3. Remove the woody ends.
4. 4. Cut the asparagus stalks diagonally into thirds.
5. 5. Wash the strawberries.
6. 6. Remove the stems from the strawberries.
7. 7. Cut the strawberries into quarters.
8. 8. Rinse the arugula in a sieve.
9. 9. Rinse the blueberries in a sieve.
10. 10. Let the vegetables and berries drain.
11. 11. Wash the mint.
12. 12. Shake the mint dry.
13. 13. Pluck the mint leaves from the stems.
14. 14. Roughly chop the mint.
15. 15. Crumble the feta with your hands.
16. 16. Heat 1 tablespoon of olive oil in a pan over high heat.
17. 17. Sauté the asparagus pieces for about 5 minutes.
18. 18. Season the asparagus with salt and pepper.
19. 19. Remove the asparagus from the pan.
20. 20. Wipe out the pan.
21. 21. Heat the pan again on high.
22. 22. Toast the walnuts for about 2 minutes without fat.
23. 23. Sprinkle the walnuts with brown sugar.
24. 24. Caramelize the walnuts for about 3 minutes.
25. 25. Place the walnuts on baking paper.
26. 26. Let the walnuts cool.
27. 27. Roughly chop the cooled walnuts.
28. 28. Mix 2 tablespoons of olive oil in a bowl.
29. 29. Add balsamic vinegar to the oil mixture.
30. 30. Add honey to the mixture.
31. 31. Add mustard to the mixture.
32. 32. Mix the dressing well.
33. 33. Season the dressing with salt and pepper.
34. 34. Add the sautéed asparagus to the bowl.
35. 35. Add the arugula to the bowl.
36. 36. Add the strawberries to the bowl.
37. 37. Add the blueberries to the bowl.
38. 38. Add the mint to the bowl.
39. 39. Add the feta to the bowl.
40. 40. Toss all ingredients with the dressing.
41. 41. Plate the salad.
42. 42. Top the salad with the caramelized walnuts.

Nutrition per serving

• kcal: 370
• Protein: 11 g · Fett/Fat: 26 g · Carbs: 26 g