Strawberry and Asparagus Salad with Lemon Vinaigrette (Gluten Free)

This Strawberry and Asparagus Salad takes advantage of the best produce spring has to offer. Pack it up in jars for an easy grab-and-go lunch to get you through the workweek.

This post has been sponsored by Newell Brands. All thoughts and opinions are my own.

This time of year, I find myself craving big salads piled high with seasonal produce. This one, with strawberries, asparagus, and peas, is a new spin on the farmhouse salad that I’ve been making for years.

Salads are also great for meal prep – make a big one on Sunday and divide it into jars. That way, they’re ready to grab-and-go in the morning. The salad “toppings” create a barrier between the dressing and lettuce so it doesn’t get soggy.  At lunchtime, dump it onto a plate or bowl (I keep one at my desk) and you’re good to go. The toppings and dressing from the bottom of the jar will now be on top of the lettuce where they belong!

It’s delicious and so much more affordable than buying a salad every day. Plus, they’re a great way to use up any leftover produce that you have in your fridge from the week before so that it doesn’t go to waste.

The other fun thing about packing your salad into a jar is that it’s really easy to make small changes so you’re not eating the exact same thing every day.

I made a week’s worth of salads with the same base of lettuce, asparagus, peas, and strawberries, but then threw in other random ingredients that I had in the fridge – one jar got leftover grilled chicken breast, another got sliced steak. Some had goat cheese and some had blue cheese. Some jars got almond slivers while others got walnuts. It’s so easy to mix and match ingredients to give each salad its own personality!

Each salad was dressed with my favorite lemon vinaigrette – its bright, citrus-y flavor is delicious with just about anything.

When you unpack your groceries into Rubbermaid FreshWorks Produce Savers, they stay fresh longer, so they’re still perfect for your salad a week later. I was really excited when I first learned about these containers – they have a special vent that regulates the flow of oxygen and carbon dioxide in and out of the container to create an optimal environment that helps keep produce fresh longer.

They also have a CrispTray at the bottom that elevates your food away from moisture and promotes airflow. FreshWorks containers keep strawberries fresher longer than keeping them in the store packaging – I love this because so many times strawberries are already on their last legs by the time I get them home. The large FreshWorks container is perfect for salad greens, and the small containers are great for things like berries, radishes, and peas. Plus, there’s even a built-in lid filter that never needs to be replaced. 

When I first heard of them back in February, I immediately headed to Target to grab a few for myself. If you do the same, head straight for the housewares section. I had a hard time finding them because I thought they’d be by the plastic wrap and disposable containers in the grocery section; they’re actually over by the salad spinners and cheese graters. You can visit the FreshWorks microhub for more inspiration, or grab a digital $2 rebate from Ibotta to use at Target!

Strawberry and Asparagus Salad with Lemon Vinaigrette

4.43 from 7 votes

Print Pin SaveSaved!

Servings: 4

Author: Lauren Keating

Cook ModePrevent your screen from going dark

Ingredients

• ½ bunch asparagus cut into 1-inch segments
• 1 cup fresh or frozen peas
• 5 ounces butter lettuce or romaine hearts
• 10 large strawberries sliced
• 2 ounces soft goat cheese and/or blue cheese
• ¼ cup sliced almonds and/or walnut pieces
• Optional: leftover chicken or steak
• For the vinaigrette:
• 2 lemons juiced
• 1 shallot minced
• 2 Tablespoons olive oil
• 2 Tablespoons white vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon dry oregano
• 1 pinch salt

Instructions

• To make the dressing, combine the lemon juice, shallot, vinegar, honey, mustard, and oregano in a jar.  Screw on the lid and shake vigorously to combine. Season to taste with salt. Divide the dressing among four quart-size mason jars.
• Bring a small pot of water to a boil. Add the asparagus and peas; cook for 1 minute, or until the asparagus turns bright green and the peas float to the top. Drain and rinse under cold water.
• Add the asparagus, peas, strawberries, cheese, nuts and meat (if using) to the jars of dressing. Top with lettuce. Cover and refrigerate until ready to serve.

Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!