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Asparagus salad with mozzarella and strawberries

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Ingredients for 1 servings:

  • 250 g asparagus, white
  • 125g mozzarella
  • 250 g strawberries
  • ½ cucumber(s)
  • Balsamic vinegar
  • 2 tsp pumpkin seed oil
  • salt and pepper
  • curry powder
  • possibly chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

according to my idea

Peel the asparagus, cut into approximately 2 cm long pieces, and boil in water until tender. Peel the cucumber, quarter it lengthwise, and then cut into pieces. Wash and hull the strawberries, then quarter it. Place the cucumbers and strawberries in a large bowl. Cut or tear the mozzarella into small pieces and add it to the bowl. Drain the cooked asparagus and add it to the salad (the warm asparagus will melt the mozzarella slightly, which makes it even more delicious!). Season with salt, pepper, and curry powder, adding a little chili powder if desired (but not too much!). Mix together the pumpkin seed oil, balsamic vinegar, and a little water and stir into the salad. Enjoy while the asparagus is still warm!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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