Today we are whipping up a super simple and delicious SPRING salad! Happy Spring by the way ;) Here's to hoping the snow in next weeks forecast catches on! We love asparagus and we LOVE fresh strawberries so we put the two together and boy was this delicious and absolutely gorgeous!
This little beauty was so easy to whip together. We started out by sautéing our fresh asparagus in our favorite coconut oil! We then simply mixed our juicy strawberries with our cooked asparagus and topped the dish with toasted shredded coconut and chopped pecans! We tied this dish together with a touch of balsamic glaze!
This dish was absolutely delicious! Enjoy as a lunch as we did or as a side dish to your dinner. How perfect would this be with a side of balsamic grilled chicken ;)
Nutrition Facts Per Serving
Fat: 7.6 grams
Carbs: 15.2 grams
Dietary fiber: 11.8 grams
Protein: 3.8 grams
1 pound chopped asparagus
1 pound sliced strawberries
2 tbsp. shredded coconut
2 tbsp. chopped pecans
1 tbsp. coconut oil (or olive oil)
1 tbsp. balsamic glaze (we buy Bertolli's brand - in the vinegar aisle)
*buy all organic ingredients when you can*
Let's get cooking!
1. Add oil to saute pan over medium heat. Add asparagus and cook 3-4 minutes until slightly browned, yet still crisp. Set aside and chill in fridge for 10-15 minutes.
2. Add shredded coconut to same pan and toast for roughly 1-2 minutes. Coconut will easily burn so keep a close eye and stir often. Remove from heat when slightly browned and set aside.
3. Add pecans to same pan and toast for 1-2 minutes, just to warm.
4. Mix chopped strawberries and asparagus together in serving bowl. Top with coconut and pecans. 5. Top entire dish with balsamic glaze.