Low-Carb Asparagus-Strawberry Salad Recipe
Recipe Tester Burma rates this Low-Carb Asparagus-Strawberry Salad a perfect 10 and says, “It’s one of those dishes that would evoke a ‘wow’ because it’s so pretty, and it tastes as good as it looks. The results belie the lack of time and effort required.”
- Yield: 6 servings 1x
- Diet: Diabetic
Ingredients
Units
Scale
- 1 pound asparagus
- 2 cups strawberries
- 1 batch Low-Carb Poppy Seed Dressing
- 12 lettuce leaves (l’d go with butter lettuce.)
- 1/4 cup crumbled blue cheese or feta cheese
Instructions
- Snap the ends off the asparagus where they want to break naturally. Lay the spears on your cutting board and cut it into 1-inch lengths.
- Put ’em in a microwaveable casserole with a lid or a microwave steamer, add a couple of tablespoons water, cover, and nuke on High for 3 minutes – you want it tender-crisp and brilliantly green.
- When the asparagus is done, uncover it immediately to stop the cooking, drain it, and put it in an ice water bath; then drain and put it in the fridge.
- Let it chill for at least 1 hour.
- Remove the hulls from the strawberries and quarter them. Put the asparagus and strawberries in your salad bowl. Give the Poppy Seed Dressing a good shake, pour it over the asparagus and strawberries, and toss.
- Line 6 plates with the lettuce.
- Toss the asparagus and strawberries again and then pile on top of the lettuce.
- Top each serving with blue cheese and serve.
Nutrition
- Calories: 136
- Fat: 12g (73.8% calories from fat)
- Carbohydrates: 7g (Net Carbs 5g)
- Fiber: 2g
- Protein: 3g
