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Asparagus, Strawberry & Arugula Salad with Goat Cheese & Almonds.

  • ½ cup
    almonds
  • 2 small bunches
    asparagus
  • 1 (5 oz) pkg
    baby arugula
  • 2 cloves
    garlic
  • 1 (4 oz) log
    goat cheese
  • 1
    lemon
  • 1 (16 oz) pkg
    strawberries
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    Wash asparagus, snap off woody ends, and cut diagonally into 5 cm pieces.
    2 small bunches asparagus
  • 2
    Heat a skillet over medium heat.
  • 3
    Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lemon juice, olive oil, vinegar, honey, salt, and pepper. Set aside.
    2 cloves garlic
    juice of 1 lemon
    6 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    4 tsp honey
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Coat bottom of skillet with oil. Add asparagus and, stirring occasionally, cook until tender and bright green, 5-6 minutes. Remove from heat.
    1 tbsp extra virgin olive oil
  • 5
    Wash and dry arugula. Wash, trim stem ends, and thinly slice strawberries.
    1 (5 oz) pkg baby arugula
    1 (16 oz) pkg strawberries
  • 6
    In a large bowl, combine and toss arugula, strawberries, and asparagus.
  • 7
    To serve, arrange salad on a plate, crumble goat cheese over top, sprinkle with almonds, and drizzle with dressing. Enjoy!
    1 (4 oz) log goat cheese
    ½ cup almonds