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Lemony Spring Salad with Asparagus, Pistachios, Buffalo Mozzarella & Mint
Przystawka

Lemony Spring Salad with Asparagus, Pistachios, Buffalo Mozzarella & Mint

25 minPorcje: 2Nutri-Score B€€
od @entertaner_7 importówugotowano 0 razy
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Składniki

2 osoby
  • green asparagus (woody ends trimmed, cut into bite-sized pieces)Warzywa i owoce250 g
  • olive oil (good quality, for sautéing and dressing)Spiżarnia60 ml
  • white wine (for deglazing (optional))Napoje30 ml
  • mini cucumbers (thinly sliced)Warzywa i owoce2 kawałki
  • mint (sprigs, leaves picked)Warzywa i owoce2 kawałki
  • peas (blanched)Warzywa i owoce75 g
  • kiwi (peeled and diced)Warzywa i owoce1 kawałek
  • buffalo mozzarella (drained)Nabiał1 kawałek
  • roasted pistachios (roughly chopped)Orzechy i nasiona40 g
  • flaky sea salt (to taste)Przyprawy3 g
  • shallot (small, finely diced (brunoise))Warzywa i owoce1 kawałek
  • lemon juice (juice of half a lemon)Warzywa i owoce25 ml
  • Dijon mustardSpiżarnia8 ml
  • honeySpiżarnia7 ml
  • black pepper (freshly ground)Przyprawy1 g

na porcję

Wartości odżywcze

423kcal

Węglowodany
23 g
Białko
14 g
Tłuszcz
31 g
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Przybory

  • Patelnia
  • Miska
  • Trzepaczka
  • Rondel

krok po kroku

Przygotowanie

  1. Prepare and sauté the asparagus

    • Trim the woody ends off the asparagus and cut into bite-sized pieces.
    • Sauté in a hot pan with a little olive oil for 2–3 minutes, until just tender.
    • Optionally deglaze the pan with the white wine, then set the asparagus aside to cool.
    Krok 1

  2. Blanch the peas

    • Blanch the peas briefly in boiling water, then drain and cool.
    Krok 2

  3. Make the dressing

    • Whisk together the olive oil, diced shallot, lemon juice, Dijon mustard, honey, salt and black pepper in a small bowl, or shake in a jar until emulsified.
    Krok 3

  4. Assemble the salad

    • In a large bowl, combine the cooled asparagus, cucumber slices, diced kiwi, mint leaves, blanched peas and roasted pistachios.
    • Drizzle with the dressing and toss gently to combine.
    Krok 4

  5. Plate and serve

    • Plate the salad and top with the buffalo mozzarella, tearing it open to reveal the creamy center.
    • Finish with a drizzle of the remaining dressing and extra crushed pistachios.
    Krok 5
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