Spring Salad

Now the sun is starting to shine (on occasion) I am staring to feel like lighter meals and today I enjoyed this one al fresco in my garden after a day of recipe testing mania in my tiny kitchen! Everything about this dish is wonderful, it is sweet, with lots of greens and a delicious dressing. The strawberries and asparagus work so well together, with the walnuts adding a little crunch to finish it off.

what you’ll need

  • 1 tablespoon of coconut oil

  • 250g asparagus, rinsed, ends trimmed, and cut into 1-inch pieces

  • Generous pinch of sea salt

  • 1 tablespoons apple cider vinegar

  • 1 tablespoon runny raw honey

  • 3 handfuls of spinach leaves, rinsed

  • 200g of strawberries, rinsed and sliced

  • 100g of walnuts

what to do

Preheat the oven to 200°.

Pour coconut oil into a pan to melt; add asparagus, sprinkle with sea salt, and mix to coat. Spread in a single layer and bake in the oven for 15 minutes.

Chop the walnuts roughly. When you have 10 minutes left on your asparagus cooking time, put the walnuts in the oven on a separate baking tray.

In a large bowl add the spinach, strawberries, toasted walnuts and cooled asparagus. Drizzle the honey and apple cider vinegar on top.