Asparagus and strawberries are combined with fresh radishes and rhubarb, resulting in a light, colorful, sweet and savory spa Strawberry Rhubarb Asparagus Salad.
Rinse, peel and trim away the woody ends of the asparagus spears.
Rinse, peel and cut the rhubarb stalks into pieces approximately the same size as the asparagus.
Place a pan with water and juice of one lemon, plus one of the lemon halves on your stove top.
Add the sugar or sugar substitute, plus the salt, and bring to a boil.
Add the asparagus and cook for about 10 minutes.
At the 10 minute mark, add the rhubarb to the boiling lemon water and cook both vegetables for an additional 5 minutes.
Drain the asparagus and rhubarb, and reserve the brine.
In a separate container, blend 1/2 cup of the vegetable lemon brine with the sunflower oil, balsamic vinegar and the chopped herbs, and whisk well. Season with additional salt and pepper as desired.
Thinly slice the radishes, and radishes, rhubarb, and asparagus with the salad dressing.
Rinse and slice the strawberries.
Rinse the microgreens and shake dry.
To plate, arrange the asparagus, radish and rhubarb salad on plates, and garnish with strawberries and microgreens, plus fresh edible blossoms if desired.
Serve the salad warm or cooled.
Spa Index Kitchen Notes
Handy Tip: You can adjust the quantities of ingredients and nutritional stats by changing the number of servings, above.
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