Happy Monday friends! Let’s start the week out with lots of veggies and gorgeous Spring goodness shall we? I was out of town last weekend and am need of all the veggies in my life and a salad full of all of my favorite Spring produce is just what my body is craving! The good news is, salads don’t have to be boring! In fact they are the perfect way to combine some of your favorite flavors and ingredients into one bowl! Right now I can’t get enough of strawberries and asparagus and together they make a lovely combo, believe it or not! My roasted asparagus strawberry herb salad with tahini honey mustard is sure to take your weeknight salad to a whole other level!
Asparagus is one of my favorite vegetables to eat in the Spring! Not only is it gorgeous, it is also super versatile and can be used as a side dish, in pastas, and even salads! Roasting it or grilling it is my favorite way to prepare asparagus and it couldn’t be any easier to cook up! It also helps that my toddler always seems to gobble up asparagus, which means I make it quite often when it’s in season! You will love the flavor that roasted asparagus gives to a salad! It is so delicious mixed with fresh sweet strawberries, creamy goat cheese, and lots of springy herbs and you will see after one bite, just how delicious eating a salad can be! To make this salad situation even better, I drizzle a tahini honey mustard that is so good y’all! My hubby and kiddo went crazy for it! (And P.S. this dressing can also double as a delicious dip for chicken and more!)
Say hello to your new favorite salad friends, just trust me on this one!
This salad is great as a light lunch or easy weeknight meal! You can serve it on it’s own or add some grilled chicken or boiled eggs on top for some extra protein! Eating your veggies doesn’t get any prettier or tastier than this right here and you are going to love adding this one into your salad rotation!
If you are into this salad combo, you might also like a few of these too!
Healthy Blackened Salmon Cobb Salad
Ingredients:
4 Cups Mixed Greens
1 Bundle of Asparagus
1 Cup Sliced Strawberries
1/4 Cup Crumbled Goat Cheese
1 Cup Sliced English Cucumber
2 Ears of Fresh Corn
1 Tbsp Fresh Mint
1 Tbsp. Fresh Basil
1 Tbsp. Fresh Dill
2 Tbsp. Sliced Green Onions
1 Tsp. Avocado Oil
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
1/4 Cup Chopped Pistachios (can sub roasted sunflower seeds for nut allergies)
For the Dressing-
2 Tbsp. Tahini
1/4 Cup Yellow Mustard
1/4 Cup Honey
1 Tbsp. Warm Water
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
Directions:
Preheat oven to 425 degrees.
Trim ends off of the asparagus and toss with oil and salt and pepper.
Place onto a parchment lined baking sheet and bake for 8-10 minutes. Let cool slightly.
Make dressing by combining tahini, mustard, honey, water, salt, and pepper into a mason jar and shake until smooth and creamy.
Layer lettuce, roasted asparagus, berries, cheese, corn, cucumber, herbs, and nus into a bowl and drizzle with dressing.
Serve immediately.
This salad is full of flavor and color and is as beautiful as it is delicious! I can’t wait for you to give this one a try!
