Strawberry Poppy Seed Salad with Asparagus and Rhubarb

Strawberry Poppy Seed Salad with Asparagus, Rhubarb, Blue Cheese, Olives and Almonds is incredibly delicious and takes no more than 30 minutes to make!

Course Salad

Cuisine European

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 239kcal

Author Elena Szeliga

Ingredients

For the salad:

6 spears asparagus ends trimmed
1 medium-sized stalk rhubarb
1 tablespoon olive oil
1 sprig rosemary
salt
freshly ground black pepper
a handful salad greens I used a mix
12 medium-sized strawberries quartered
8 dried black olives pitted
80 grams or 2.8 oz gorgonzola cheese diced, or any other blue cheese
4 tablespoons sliced almonds toasted
4-6 edible flowers wild garlic and/or pansies

For the dressing:

3 tablespoons Greek yoghurt
1/2 teaspoon poppy seeds
2 teaspoons honey
2 teaspoons apple cider vinegar
1 tablespoon olive oil
salt and freshly ground black pepper to taste
a drizzle of balsamic cream reduction

Instructions

ROAST ASPARAGUS AND RHUBARB: Preheat the oven to 190° C or 370 °F. Line a roasting pan with parchment paper. Slice asparagus and rhubarb into 2.5 cm (1-inch) pieces. Transfer to the roasting pan together with rosemary and sprinkle with olive oil, salt and pepper. Roast for 10-12 minutes if you like them crunchy or for 15 minutes if you like them softer.
MAKE THE DRESSING: Meanwhile, prepare the dressing: combine Greek yoghurt, poppy seeds, honey, apple cider vinegar, olive oil and whisk until smooth. Add salt and freshly ground black pepper to taste.
ASSEMBLE: Divide salad greens between two plates. Add roasted asparagus and rhubarb, quartered strawberries, black olives and gorgonzola cheese. Sprinkle with toasted almond slices. Garnish with edible flowers. Drizzle the dressing over the top of the salad followed by balsamic cream reduction. Enjoy!

Notes

Store leftovers in the fridge for up to 2 days. Keep the dressing in a separate airtight container or jar.

Nutrition