Growing Chefs! Ontario Strawberry Asparagus and Cucumber Salad

Strawberry Asparagus and Cucumber Salad

A zesty, homemade strawberry vinaigrette adds a sweet and sour surprise to this salad. With fresh, seasonal goodies, such as asparagus, cucumber and strawberries you will enjoy the fresh taste of spring!
serves 6-8

For the dressing

1 cup strawberries, tops removed2 tablespoons balsamic vinegar6 tablespoons olive oil1 teaspoon honey

For the salad

2 cups mixed greens or spinach1 cucumber, sliced in half moons1 cup asparagus, cut into 1 inch pieces2 cups strawberries, sliced1/4 cup sunflower seeds
Cutting boardParing knifeMeasuring cupsMeasuring spoonsBlenderMixing bowls of various sizesSmall potStrainerTasting spoonsDish towelTongsSpatula

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Combine all ingredients for the dressing, except for olive oil, into a blender and blend until smooth. Slowly pour in olive oil while blending, then remove and check seasoning.

Cut the cucumber first in half horizontally, then into thinly sliced half moons.

For the strawberries, remove the green tops and slice thinly across.

Snap the woody ends off the asparagus and cut it into 1 inch pieces. Preheat a small pot of water over high heat and bring to a boil. Blanch the asparagus for 1 minute until softened slightly but still snappy, and then strain and run under cold water immediately to stop cooking.

Get Cooking!

In a mixing bowl, combine the greens with the cucumber, asparagus, strawberries and sunflower seeds. Toss gently with strawberry vinaigrette to taste.