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Prep 5min
Total15min
Servings1
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Ingredients
1
pinch coarse salt and freshly ground pepper
1
tablespoon fresh lemon juice
1/4
cup extra-virgin olive oil
5
mint leaves
1
tablespoon crumbled goat cheese
1/4
cup pepitas, toasted
3
medium strawberries, rinsed and thinly sliced
5
spears asparagus, ends trimmed and sliced into 2-inch pieces
2
cups baby spinach
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Steps
1
Bring a small pot of salted water to a boil. Add the asparagus and cook until it pops in color, 2 minutes. Using a slotted spoon transfer immediately to an ice bath. Once cooled, remove and pat dry.
2
Using a mortar and pestle or mini food processor, crush or combine the mint leaves with the salt, oil and lemon juice until you have a dressing.
3
Arrange the greens in a bowl or on a plate. Top with sliced strawberries, blanched asparagus, toasted pepitas, crumbled goat cheese and a good drizzle of the lemon/mint dressing.
4
Serve immediately.
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No nutrition information available for this recipe
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