Spinach, Asparagus, and Strawberry Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
100%
Spinach, Asparagus, and Strawberry Salad
45 min.
8
144kcal

Suggestions


Looking for a vibrant and nutritious dish that will impress your guests and tantalize your taste buds? Look no further than this delightful Spinach, Asparagus, and Strawberry Salad! Bursting with fresh flavors and a beautiful array of colors, this salad is not only a feast for the eyes but also a powerhouse of health benefits.

With a perfect balance of crisp asparagus, tender spinach, and sweet strawberries, each bite offers a refreshing crunch that is sure to awaken your palate. The addition of toasted walnuts adds a delightful nuttiness, while the tangy raspberry or balsamic vinegar dressing ties all the ingredients together beautifully. This salad is incredibly versatile, making it an ideal side dish for any meal, whether you're hosting a summer barbecue or enjoying a cozy dinner at home.

What’s more, this recipe is a guilt-free indulgence! With a health score of 100, it caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. At just 144 calories per serving, you can enjoy this delicious dish without compromising your health goals. Ready in just 45 minutes and serving up to 8 people, it’s perfect for gatherings or meal prep for the week ahead. Dive into this wholesome salad and savor the delightful combination of flavors and textures!

Ingredients

  • pound asparagus rinsed ends trimmed cut into 1-inch pieces
  • tablespoons balsamic vinegar 
  • tablespoons olive oil 
  • servings bell pepper 
  • 0.3 teaspoon salt 
  • ounces spinach leaves rinsed
  • ounces strawberries hulled rinsed sliced
  • 0.5 cup walnuts toasted chopped (see note above)

Equipment

  • bowl
  • oven
  • baking pan

Directions

  1. Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; add asparagus, sprinkle with 1/4 teaspoon salt, and mix to coat.
  2. Spread in a single layer and bake in a 400 oven, stirring often, until tender when pierced, 15 to 20 minutes.
  3. Let cool, about 15 minutes.
  4. Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
  5. Add spinach, strawberries, toasted walnuts, and cooled asparagus; mix to coat.
  6. Add more salt and pepper to taste.

Nutrition Facts

Calories144kcal
Protein10.47%
Fat60.09%
Carbs29.44%

Properties

Glycemic Index
25.75
Glycemic Load
2.48
Inflammation Score
-10
Nutrition Score
23.958695587905%

Flavonoids

Cyanidin
0.67mg
Petunidin
0.03mg
Delphinidin
0.09mg
Pelargonidin
7.04mg
Peonidin
0.01mg
Catechin
0.88mg
Epigallocatechin
0.22mg
Epicatechin
0.12mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.03mg
Naringenin
0.07mg
Luteolin
0.67mg
Isorhamnetin
3.23mg
Kaempferol
2.75mg
Myricetin
0.11mg
Quercetin
9.54mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:144.06kcal
7.2%
Fat:10.5g
16.16%
Saturated Fat:1.26g
7.88%
Carbohydrates:11.58g
3.86%
Net Carbohydrates:7.15g
2.6%
Sugar:6.49g
7.21%
Cholesterol:0mg
0%
Sodium:100.64mg
4.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.12g
8.23%
Vitamin K:168.15µg
160.14%
Vitamin C:123.27mg
149.41%
Vitamin A:5424.44IU
108.49%
Manganese:0.79mg
39.59%
Folate:132.72µg
33.18%
Vitamin E:3.28mg
21.88%
Vitamin B6:0.38mg
18.81%
Fiber:4.44g
17.74%
Iron:2.69mg
14.94%
Potassium:510.09mg
14.57%
Copper:0.29mg
14.38%
Magnesium:55mg
13.75%
Vitamin B2:0.21mg
12.59%
Vitamin B1:0.18mg
11.68%
Phosphorus:95.61mg
9.56%
Vitamin B3:1.68mg
8.4%
Zinc:0.91mg
6.08%
Calcium:59.77mg
5.98%
Vitamin B5:0.49mg
4.87%
Selenium:2.13µg
3.05%
Source:My Recipes