Low-carb asparagus and strawberry salad

Low-carb asparagus and strawberry salad with green asparagus, strawberries, pecans and balsamic vinegar: fresh, crunchy and quick to make for light cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 310 kcal per serving
• Protein: 6 g
• Fat: 24 g
• Carbs: 16 g

Ingredients

• 400g green asparagus
• 250g strawberries
• 50g pecans
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Cut the woody ends off the asparagus and cut the spears into bite-sized pieces.
2. Heat olive oil in a frying pan and fry the asparagus until lightly browned but still tender-crisp.
3. Wash the strawberries, remove the green tops and cut them into pieces. Toast the pecans in a dry frying pan until fragrant.
4. Whisk the olive oil, balsamic vinegar, honey and salt into a smooth dressing.
5. Put the asparagus, strawberries and pecans in a bowl and gently toss everything with the dressing.
6. Arrange the low-carb asparagus and strawberry salad on plates and serve it lukewarm or lightly chilled.

Good to know

This salad tastes like early summer and still stays pleasantly light. Warm roasted asparagus meets freshness and a sweet-and-sour dressing.

Swaps

Pecans → walnuts (more omega-3 fatty acids) | honey → a little more balsamic vinegar (less sweet) | strawberries → raspberries (more fibre) | asparagus → courgette (milder)

Allergens

Contains tree nuts (pecans). Generally suitable for children – depending on their age, only give nuts suitably chopped – and during pregnancy the salad is well suited if the ingredients are fresh and washed thoroughly.

Dairy-free recipes