I remember the first time I ate a strawberry salad. It was during a gateway in Bilbao (north of Spain). Even with all the nice pintxos, I was enjoying, my stomach had also room for a salad. I don’t know why I had never published it on the blog before but here I am now, updating the blog and starting the week with this strawberry and mozzarella pearls salad.
You may already know I love salads, and I can’t help to eat one every day, especially during spring and summer. I like to create new combinations like this one: a healthy and vegetarian option, and very quick to prepare too. I bought a delicious strawberry basket in Gadis Supermecados for this particular salad.
For this particular dish, I also decided to create a different dressing, so I mixed wild asparagus, basil, almonds, and olive oil in a food processor. Great idea as it’s scrumptious! I ‘ve liked it so much that I will prepare it again in the next days. I hope you enjoy it too!
INGREDIENTS for two people
15 mozzarella pearls
10 fresh basil leaves, chopped
100 gr wild asparagus (about 12)
40 gr (⅓ cup) almonds
4 tbsp extra virgin olive oil
Salt to taste
Wash and dry the strawberries, and then cut and transfer them to a bowl. Add the mozzarella pearls too. Hereafter, boil for 3 minutes the wild asparagus and transfer to a bowl with cold water.
Now, in a food processor combine the olive oil, almonds, asparagus, salt, and 6 basil leaves. Transfer the dressing to the salad bowl and add some extra basil leaves chopped.
Strictly necessary cookies
Strictly necessary cookies must always be activated so that we can save your cookie settings preferences.
If you deactivate this cookie, we will not be able to save your preferences. This means that every time you visit this website you will have to activate or deactivate cookies again.