Guilt-Free Delicacy

Green Asparagus and Strawberry Rhubarb Salad

Average: 4.7 (3 votes)
(3 votes)
Green Asparagus and Strawberry Rhubarb Salad
share Share
bookmark_border Copy URL
Health Score:
88 / 100
25 min.
ready in 32 min.
Ready in

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

Rhubarb is rarely found in salads - if you find the vegetables here too sour, you can simply replace them with more strawberries and green asparagus for this recipe.

1 serving contains
(Percentage of daily recommendation)
Calorie148 cal.(7 %)
Protein4 g(4 %)
Fat6 g(5 %)
Carbohydrates17 g(11 %)
Sugar added7 g(28 %)
Roughage6.8 g(23 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K142.2 μg(237 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.2 mg(14 %)
Folate211 μg(70 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C102 mg(107 %)
Potassium780 mg(20 %)
Calcium133 mg(13 %)
Magnesium58 mg(19 %)
Iron2.6 mg(17 %)
Iodine16 μg(8 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.8 g
Uric acid73 mg
Cholesterol0 mg
Complete sugar17 g


18 ozs green Asparagus
12 ozs Rhubarb
3 tsps sugar
2 Tbsps lemon juice
2 handfuls Baby spinach
2 sprigs mint
14 ozs Strawberries
1 Tbsp white balsamic vinegar
2 Tbsps olive oil
1 Piment d'Espelette (or Paprika, for garnish)
How healthy are the main ingredients?
StrawberryRhubarbsugarolive oilmintsalt

Preparation steps


Peel the bottom third of the asparagus, cut off any woody ends and cut the spears in diagonal 1" long pieces, put aside the asparagus tips.

Rinse rhubarb, trim, and also cut into approximately equal-sized diagonal pieces. Boil 2 tsp sugar and 1 tablespoon lemon juice in a pot of salted water. Put in the asparagus pieces and simmer for about 5 minutes. Add the tips and simmer 2 more minutes.

Finally, add the rhubarb, cook about 1/2 minute, then strain altogether, rinse and drain well.


Rinse the spinach and mint, shake dry or spin, trim the spinach and pluck off the mint leaves.

Trim, rinse, and halve the strawberries. Puree approximately 3/4 cup strawberries and press through a fine sieve. Stir in the vinegar, lemon juice, and remaining sugar and oil and season with salt.


Arrange the remaining strawberries with the spinach, mint, asparagus and rhubarb on plates. Pour the dressing over salad and serve seasoned with Espelette pepper.