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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 490 calories
  • 35 min
  • 4 servings

Ingredients

  • ½ cup almonds
  • 2 small bunches asparagus
  • 1 (5 oz) pkg baby arugula
  • 2 cloves garlic
  • 1 (4 oz) log goat cheese
  • 1 lemon
  • 1 (16 oz) pkg strawberries
  • balsamic vinegar
  • black pepper
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. Wash asparagus, snap off woody ends, and cut diagonally into 5 cm pieces.
    • 2 small bunches asparagus
  2. Heat a skillet over medium heat.
  3. Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lemon juice, olive oil, vinegar, honey, salt, and pepper. Set aside.
    • 2 cloves garlic
    • juice of 1 lemon
    • 6 tbsp extra virgin olive oil
    • 1 tbsp balsamic vinegar
    • 4 tsp honey
    • ¼ tsp salt
    • ¼ tsp black pepper
  4. Coat bottom of skillet with oil. Add asparagus and, stirring occasionally, cook until tender and bright green, 5-6 minutes. Remove from heat.
    • 1 tbsp extra virgin olive oil
  5. Wash and dry arugula. Wash, trim stem ends, and thinly slice strawberries.
    • 1 (5 oz) pkg baby arugula
    • 1 (16 oz) pkg strawberries
  6. In a large bowl, combine and toss arugula, strawberries, and asparagus.
  7. To serve, arrange salad on a plate, crumble goat cheese over top, sprinkle with almonds, and drizzle with dressing. Enjoy!
    • 1 (4 oz) log goat cheese
    • ½ cup almonds

Nutrition per Serving

Calories
490
Fat
40g
Net Carbs
19g
Protein
14g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)
  • stainless steel or cast iron skillet
  • stirring spoon
  • whisk or fork