Strawberry and Asparagus Salad

Macros / Serving Size

Protein 6 g | Fat 26 g | Carbs 24 g

% Calories of Macros / Serving Size

Calories 329 | Protein 7 % | Fat 66 % | Carbs 27 %

Nutrients / Serving Size

Fiber 8 g | Sodium 50 mg | Sat. Fat 3 g

Ingredients (serves 4)

• 2 cups baby spinach leaves
• 1 lb. asparagus
• 4 oz. walnut halves
• 1 lb. strawberries
• 2 tbsp. fresh cilantro, chopped (optional)
• Juice from ½ lime
• 2 tbsp. olive oil
• 2 tbsp. of balsamic vinegar
• ½ tsp garlic powder

Directions

1. Wash and dry the produce. Remove the hard end from each asparagus stalk (cutting about one inch from the end) and discard. Cut the remaining stalks into thirds. Place the cut asparagus in a microwave safe dish and 2 tbsp. of water. Cover and cook on high for 4 minutes.
2. While the asparagus is cooking, pour the spinach leaves in a large salad bowl. Add the walnuts and then the strawberries, which have had their tops removed then are cut in half. Add the zest of one whole lime to the salad mixture and then toss gently. Sprinkle with the chopped cilantro and toss again.
3. To prepare the salad dressing, whisk together the olive oil, vinegar, lime juice, and garlic powder in a large bowl.
4. Drain the water from the asparagus and then add the asparagus to the salad. Drizzle the salad dressing over the mixture and toss gently. Serve immediately.

Notes

• Add 3-4 oz. of diced cooked chicken to this salad and serve it alongside a slice of whole wheat avocado toast to make it a whole meal.
• Nutrition analysis is based on the estimated yield of one pound of fresh strawberries when caps are removed and excludes the optional ingredients. 
• The number of fat grams in this salad is high however the fat is from healthy nuts and is set at 1 oz. per serving. 
• To up the protein content, consider adding lean cooked chicken breast without the skin and decreasing the walnuts to half the amount.

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