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Sweet strawberries, pan-fried asparagus, fresh spinach, and crunchy almond slices. This Keto Strawberry Asparagus Salad has it all!
Summer calls for fresh and light salads. This keto salad is full of flavor, made with an easy balsamic dressing, and goes great with grilled meat or my Keto Brown Sugar BBQ Ribs.
Your body will thank you for eating this vitamin-rich salad. I loved eating asparagus when I was pregnant because it is high in folate and potassium. Strawberries are one of the few keto-friendly fruits. Compared to other fruits, they are low in sugar and an excellent source of vitamin C. Eating spinach promotes bone health, and the almonds add some healthy fats to this vitamin-rich salad. Wow!
Here are some easy tips to make this keto salad a success!
Dressing. To make the dressing, we will combine olive oil and balsamic vinegar. This works best with a dressing shaker. Alternatively, you can also use a jar with a lid. Simply add the oil and vinegar, screw the lid on tightly, and then shake until they are well combined. Easy!
Produce. Pick out fresh, ripe looking strawberries and asparagus. Make sure your baby spinach doesn’t look soggy or wilted. To prepare the asparagus, we need to remove that chewy, woody part from the stalks. I find the easiest method to do that is by simply hold a stalk in the middle and at the end, and then bend it until it snaps. Then we will chop the stalks into 1/2 inch pieces.
Almonds. The sliced almonds will give some crunch and flavor. Make sure to toast your almonds first. That way they taste even better! Add them just before serving, so they will keep their crunchiness.
Easy enough! Time for making some healthy, crunchy Keto Strawberry Asparagus Salad!
MAKE IT A MEAL WITH THESE KETO RECIPES
Keto Strawberry Asparagus Salad
- dressing shaker or glass jar with a lid, frying pan
- 1½ cups asparagus washed, trimmed, and chopped into ½" pieces
- salt to taste
- ½ tbsp olive oil for frying
- 5 ounces strawberries washed, quartered length-wise
- 3 ounces baby spinach
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp salt
- dash black pepper
- ⅓ cup sliced almonds
- In a medium frying pan, heat olive oil over medium heat. Add chopped asparagus and cook for about 8 minutes, stirring frequently, until soft. Add salt to taste.
- In a large salad bowl, add baby spinach, quartered strawberries, and the cooked asparagus. Stir and set aside.
- To make the dressing, combine olive olive, balsamic vinegar, salt, and pepper in a dressing shaker (or glass jar with a lid). Shake well. Pour over the salad and stir well.
- In a small pan over medium heat, toast the sliced almonds for about 3 minutes until golden brown. Stir frequently to avoid burning.
- Sprinkle the toasted almond slices over the salad and serve fresh.