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.
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