Recipe for: Grilled spring salad with strawberries and asparagus - photo 1
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Recipe for: Grilled spring salad with strawberries and asparagus

Salads Vegetarian Dishes 25 min Easy 11 wyświetleń ~26.16 PLN * - (0)
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Description

A light, spring salad that combines the sweetness of grilled strawberries with the delicate bitterness of arugula and the crunch of green asparagus. The dish is vegetarian, quick — perfect in 25 minutes — and works great as an appetizer or a light lunch. I recommend serving it with cottage cheese for a creamy texture and nuts for a contrast in textures. Grilling the fruit intensifies the aroma and adds a smoky note, while a simple dressing of olive oil and balsamic vinegar brings all the flavors together. Visually, the salad is appetizing: green shoots, red fruits, and white pieces of cottage cheese create contrasting splashes of color.

Ingredients Used

Ingredients (11)

Servings:
4
  • Green asparagus 300 g
  • Strawberry 300 g
  • Arugula 120 g
  • Cottage cheese 200 g
  • Red onion 150 g
  • Olive oil 30 ml
  • Balsamic vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Walnuts 30 g
💰 Szacowany koszt dania: ~26.16 PLN (6.54 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the asparagus under running water. Snap off the tough ends: hold the stalk in your hand and bend it — it will naturally break where the tender part begins. Cut longer stalks in half lengthwise if they are very thick. Pat dry with paper towels.

Ingredients: green asparagus
Use a cutting board and a sharp knife. Bending the tip allows you to get rid of the woody part without weighing it.
2

Wash the strawberries, remove the stems, and cut larger ones in half. Place the fruits in a bowl and gently dry them. Cut the red onion into thick slices or rings, separating the layers.

Ingredients: Strawberry, Red onion
Wash the strawberries briefly and only before preparation, so they don't soak up water. Use a mixing bowl with a diameter of 20-24 cm.

Grilling

3

Preheat a grill pan or electric grill to medium-high heat (it should be hot — a drop of water should sizzle and evaporate immediately). Brush the asparagus and onion slices with a thin layer of oil (use a brush or spoon). Place the asparagus crosswise and the onion on the grill/pan.

Ingredients: green asparagus, Red onion, Olive oil
The best is a grill pan with a ribbed surface. If you are using an outdoor grill, lightly grease the grate with a paper towel soaked in oil.
4

Grill the asparagus for 4-6 minutes, turning every 1-2 minutes, until they are lightly browned and tender-crisp. Grill the onion for 6-8 minutes, until it becomes soft and has darker stripes. Place the strawberries on the grill for the last 1-2 minutes, skin side down, turning them if you want to slightly soften both sides — they should only be lightly browned, not mushy.

Ingredients: green asparagus, Strawberry, Red onion
You will recognize the readiness of the asparagus when they are tender to the touch of a fork and dark stripes appear. The strawberries should be slightly soft, but not mushy.

Sauce

5

In a small bowl, combine olive oil (30 g) with balsamic vinegar (15 g) and, if using, honey (15 g). Add salt (2 g) and pepper (1 g). Whisk with a fork until an emulsion forms — the oil will slightly suspend the vinegar, and the honey will help bind the dressing.

Ingredients: Olive oil, Balsamic vinegar, Honey, Salt, Black pepper
Use a small bowl and a fork or a jar with a lid (screw it on and shake). Taste the sauce and season carefully — balsamic vinegar can vary in sweetness.

Salad Assembly

6

In a large bowl, spread out the arugula (120 g). On the arugula, place the cooled, grilled asparagus (cut into 4-5 cm pieces) and onion slices. Add the grilled strawberries: evenly distribute the larger halves. Crumble the cheese (200 g) on top with a large spoon or your fingers, creating uneven pieces.

Ingredients: Arugula, green asparagus, Red onion, Strawberry, Cottage cheese
Use a large, flat dish for presentation — the ingredients should be laid out loosely, not packed tightly.

Finishing and Serving

7

Drizzle the salad with the dressing prepared earlier, gently mixing with spoons or lifting the bowl and tilting it to distribute the dressing. Optionally sprinkle with toasted walnuts (30 g) for crunch. Serve immediately.

Ingredients: Balsamic vinegar, Olive oil
Use two spoons to gently mix, so as not to crush the grilled strawberries. Additionally, you can add fresh mint or basil leaves for flavor.

Servings and final tips

8

Divide the salad into 4 portions. Serve on flat plates, so that the colors are highlighted. If preparing in advance, keep the arugula and grilled ingredients separate, drizzle with olive oil, and combine just before serving.

Ingredients: Arugula, Cottage cheese
Best consumed immediately — arugula may wilt over time, and strawberries may release juice. Use a large spoon to scoop the cheese and a fork for serving.

Fun Fact

💡

Grilling fruits is an ancient technique used in Mediterranean and American kitchens; under the influence of heat, the fruit sugars caramelize, enhancing the flavor without adding sugar.

Best for

majówka lekki obiad przystawka na przyjęcie wiosenne

Tips

🍽️ Serving

Serve immediately after preparation on large, flat plates; as a side, you can serve crispy rye bread or slices of grilled baguette. For a heartier version, add cooked millet or quinoa.

🥡 Storage

It is best to consume the salad immediately. Store the arugula and grilled ingredients separately in the refrigerator for up to 24 hours in a closed container. Keep the dressing separate. Re-grilling the strawberries is not recommended.

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