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    Home » Salads, Sides & Dips

    Strawberry, Asparagus and Rhubarb Salad

    Published: Jun 7, 2022 · Modified: Aug 14, 2022 by Zimmy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing being poured on the salad.

    Strawberry, Asparagus and Rhubarb Salad.

    Celebrate National Fresh Fruit and Vegetables month this June with these colourful and tasty foods. 

    Inside a farmers market with fresh asparagus and rhubarb for sale.
    Ingredients laid out beside a range with the skillet, pan and lids ready.

    This fresh spring salad is a delicious combination of ingredients found at local farmers markets in early June, including asparagus, rhubarb and strawberries. The dressing pops with a burst of orange zest, making it a perfect salad for al fresco lunches or paired with your favourite grilled protein for a satisfying dinner.

    Asparagus cooking in a non-stick pan.
    Rhubarb cooking in a saucier on a gas range.
    A skillet and a saucepan on a range each covered with a universal lid.
    A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing, feta, pine nuts and rose glasses surrounding it.
    A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing being poured on the salad.

    Strawberry, Asparagus and Rhubarb Salad

    This fresh spring salad is a delicious combination of ingredients found at local farmers markets in early June, including asparagus, rhubarb and strawberries. The dressing pops with a burst of orange zest, making it a perfect salad for al fresco lunches or paired with your favourite grilled protein for a satisfying dinner.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Lunch, Salad, Side Dish
    Cuisine North American
    Servings 4 People

    Ingredients
      

    For the dressing:

    • 2 tablespoons champagne vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon orange zest
    • 2 tablespoons honey
    • ¼ teaspoon kosher salt
    • ⅓ cup olive oil

    For the salad:

    • 2 rhubarb stalks washed well, ends trimmed and cut into 1 to 1.5-inch pieces (approximately 8-ounces)
    • ½ cup orange juice
    • 2 tablespoons of brown sugar
    • 1½ inch piece of ginger
    • 8 asparagus spears ends trimmed (approximately 6-ounces)
    • 1 tablespoon olive oil
    • Salt & freshly ground pepper
    • 4-5 ounces of mixed greens washed and dried
    • 6-8 kale leaves washed, dried, spines removed, cut into bite size pieces
    • 12-16 small strawberries washed and halved
    • 3 ounces feta cheese cubed or crumbled.
    • 4 tablespoons pine nuts toasted
    • ½ cup microgreens optional

    Instructions
     

    Prepare the dressing:

    • Add the vinegar, mustard, orange zest, honey, and salt, to a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and shake vigorously. Set aside until ready to serve.

    Prepare the rhubarb:

    • In a 2-Quart saucier (or saucepan), add the orange juice, brown sugar and ginger and heat over medium heat until the sugar is dissolved. Add the rhubarb, stir to coat, cover, reduce the heat to low and cook for 5-6 minutes until the rhubarb is just tender (not mushy). Remove the rhubarb to a plate and refrigerate until ready to assemble the salad. Discard the stewing liquid.

    Prepare the asparagus:

    • Cut the entire tip off each asparagus spear, then cut the stems into 1.5-inch pieces. Heat the olive oil in a non-stick skillet over medium heat. Add the asparagus pieces to the pan and sprinkle lightly with salt and pepper (to taste). Cover the skillet and cook for 3-4 minutes.
    • Remove lid, toss the asparagus, and cook over medium-high heat for 3-4 minutes, tossing the asparagus 2 or 3 times. When the asparagus has just reached a crisp-tender stage, remove the asparagus to a small bowl add 2 teaspoons of the dressing, toss to coat. Refrigerate the asparagus until ready to assemble the salad.

    Assemble the salad:

    • Toss the kale with 1 tablespoon of dressing. Cover a large platter with the mixed greens and nestle the kale throughout the greens. Spread the rhubarb, asparagus, strawberries around the platter. Sprinkle with pine nuts and feta cheese. Garnish with microgreens.
    • Serve and enjoy.
    Keyword Asparagus salad, Rhubarb recipes, Rhubarb salad, Spring recipes, Spring Salad, Starwberry Rhubarb, Strawberry Salad
    Tried this recipe?Let us know how it was!

    Hope you enjoy this Strawberry, Asparagus and Rhubarb Salad recipe!

    We would love to here from you, please leave us your feedback in the comment box below.

    Have a delicious day! James (aka Zimmy) & Elaine

    Cooked in the Thomas Keller Insignia 2-Quart Saucier and Thomas Keller Insignia TITUM™ 11″ Nonstick Sauté Pans on the Hestan Dual Fuel Range

    Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

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    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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