Strawberry and Asparagus Salad

By Angela Glaz

500 Hour E-RYT and Ayurvedic Wellness Counselor



- 1 large shallot

- 1 ½ tbs white wine vinegar

- 3 tbs sunflower oil

- 1 bunch asparagus

- 4 handfuls arugula

- 1 hard boiled egg

- 1/8 cup walnuts

- ¼ cup strawberries

- 1/8  tsp. Himalayan sea salt



Vinaigrette: Combine finely chopped shallot, vinegar and 1/8 tsp. of Himalayan sea salt in a small bowl.  Whisk in oil.

Steam the asparagus until soft, drain, and set to side.

Dress the arugula and strawberries with 1tbs. of the vinaigrette. Lay the asparagus on top and dress with the remaining vinaigrette and walnuts.