Strawberry Rhubarb Asparagus Salad

Summer means an abundance of bright, colorful and flavorful fruit and produce options for your salad table. We were fortunate to receive a variety of fresh items in this week’s CSA box, and we have a delightful salad as a result.   Asparagus and strawberries are combined with fresh radishes and rhubarb, resulting in a light, colorful, sweet and savory spa Strawberry Rhubarb Asparagus Salad.

Strawberry Rhubarb Asparagus Salad

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Course: Salads

Cuisine: Healthy Spa Cuisine

Keyword: Asparagus, Rhubarb, Strawberry

Servings: 4 Servings

Calories: 125kcal

Courtesy Of: Spa Index Guide to Spas

Asparagus and strawberries are combined with fresh radishes and rhubarb, resulting in a light, colorful, sweet and savory spa Strawberry Rhubarb Asparagus Salad.

Ingredients

• ▢ ½ pound fresh asparagus
• ▢ 1 lemon (juiced, peel reserved)
• ▢ 1 teaspoon Splenda Sugar Blend (or granulated sugar)
• ▢ 1 teaspoon Fine Pink Salt
• ▢ ½ pound fresh rhubarb
• ▢ 2 tablespoons sunflower oil
• ▢ 2 tablespoons white balsamic vinegar
• ▢ 2 tablespoons chopped herbs
• ▢ 4-6 plump radishes
• ▢ 1 cup ripe strawberries
• ▢ freshly ground pepper
• ▢ Microgreens
• ▢ Lavender or Edible Blossoms

Instructions

• Rinse, peel and trim away the woody ends of the asparagus spears.
• Rinse, peel and cut the rhubarb stalks into pieces approximately the same size as the asparagus.
• Place a pan with water and juice of one lemon, plus one of the lemon halves on your stove top.
• Add the sugar or sugar substitute, plus the salt, and bring to a boil.
• Add the asparagus and cook for about 10 minutes.
• At the 10 minute mark, add the rhubarb to the boiling lemon water and cook both vegetables for an additional 5 minutes.
• Drain the asparagus and rhubarb, and reserve the brine.
• In a separate container, blend 1/2 cup of the vegetable lemon brine with the sunflower oil, balsamic vinegar and the chopped herbs, and whisk well. Season with additional salt and pepper as desired.
• Thinly slice the radishes, and radishes, rhubarb, and asparagus with the salad dressing.
• Rinse and slice the strawberries.
• Rinse the microgreens and shake dry.
• To plate, arrange the asparagus, radish and rhubarb salad on plates, and garnish with strawberries and microgreens, plus fresh edible blossoms if desired.
• Serve the salad warm or cooled.

Spa Index Kitchen Notes

Handy Tip:  You can adjust the quantities of ingredients and nutritional stats by changing the number of servings, above.

Tried this recipe?Mention or tag @SpaIndex so we can share!

Nutrition

Serving: 1 Serving | Calories: 125 kcal (6%) | Carbohydrates: 14.6 g (5%) | Protein: 2.5 g (5%) | Fat: 7.3 g (11%) | Cholesterol: 20.6 mg (7%) | Fiber: 4.8 g (20%) | Sugar: 6.1 g (7%)