Strawberry and Asparagus Summer Salad

Don’t just save your strawberries for dessert, add them to your salads! They make a great, sweet addition


Ingredients For the salad:

  • For the salad:

    • 185g (6.5 oz) uncooked quinoa
    • Vegan bouillon or stock
    • 1 pack asparagus
    • 75g (2.6 oz) of cooked cooled Kale
    • 40g (1.4 oz) edamame beans
    • 2 spring onions, finely sliced
    • Handful sunflower seeds
    • 200g (7oz) strawberries, quartered
    • 2-3 radishes sliced
    • Handful fresh basil leaves, finely chopped
    • Handful fresh parsley, finely chopped (stalks removed)

  • For the dressing:

    • Small lemon, juice and zest
    • 2 tsp vegan honey
    • 1 tbsp olive oil
    • 1 heaped tsp wholegrain mustard
    • Salt and black pepper to taste

To serve

  • 1
    Rinse the quinoa and cook in the stock for 15-20 minutes.
  • 2
    Remove the ends of the asparagus and chop into 1-inch pieces. Briefly blanch and set aside to cool.
  • 3
    Finely slice the spring onions.
  • 4
    Once the quinoa is cooked, allow to cool until just warm
  • 5
    Combine all the ingredients in a bowl.
  • 6
    Mix the dressing together, add to the salad and toss until well combined.

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