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Strawberry Poppy Seed Salad with Asparagus and Rhubarb
Strawberry Poppy Seed Salad with Asparagus, Rhubarb, Blue Cheese, Olives and Almonds is incredibly delicious and takes no more than 30 minutes to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 239 kcal
Course:
Salad
Cuisine:
European
Ingredients
For the salad:
- 6 spears asparagus ends trimmed
- 1 medium-sized stalk rhubarb
- 1 tablespoon olive oil
- 1 sprig rosemary
- salt
- freshly ground black pepper
- a handful salad greens I used a mix
- 12 medium-sized strawberries quartered
- 8 dried black olives pitted
- 80 grams or 2.8 oz gorgonzola cheese diced, or any other blue cheese
- 4 tablespoons sliced almonds toasted
- 4-6 Edible Flowers wild garlic and/or pansies
For the dressing:
- 3 tablespoons Greek yoghurt
- 1/2 teaspoon poppy seeds
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- a drizzle of balsamic cream reduction
Instructions
- ROAST ASPARAGUS AND RHUBARB: Preheat the oven to 190° C or 370 °F. Line a roasting pan with parchment paper. Slice asparagus and rhubarb into 2.5 cm (1-inch) pieces. Transfer to the roasting pan together with rosemary and sprinkle with olive oil, salt and pepper. Roast for 10-12 minutes if you like them crunchy or for 15 minutes if you like them softer.
- MAKE THE DRESSING: Meanwhile, prepare the dressing: combine Greek yoghurt, poppy seeds, honey, apple cider vinegar, olive oil and whisk until smooth. Add salt and freshly ground black pepper to taste.
- ASSEMBLE: Divide salad greens between two plates. Add roasted asparagus and rhubarb, quartered strawberries, black olives and gorgonzola cheese. Sprinkle with toasted almond slices. Garnish with edible flowers. Drizzle the dressing over the top of the salad followed by balsamic cream reduction. Enjoy!
Cup of Yum
Notes
- Store leftovers in the fridge for up to 2 days. Keep the dressing in a separate airtight container or jar.
Nutrition Information
Calories
239kcal
(12%)
Carbohydrates
9g
(3%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
15mg
(5%)
Sodium
410mg
(17%)
Potassium
261mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
420IU
(8%)
Vitamin C
24.1mg
(27%)
Calcium
177mg
(18%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 239
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 410mg | 17% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 177mg | 18% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.