Mix It Up With Mixed Salad Recipes: Strawberry and Asparagus Salad with Tarragon

Herbs and greens make nutritious summer meals.

| May/June 1998

  • Asparagus and vine-ripened strawberries are both full of nutrients.
    Photo by Muy Yum/Courtesy of Flickr/http://www.flickr.com/photos/muyyum

Strawberry and Asparagus Salad with Tarragon

Serves 4

Spring is the best time to eat this salad, when the asparagus is tender and the strawberries are vine ripened. Recent studies show that vine-ripened fruit contains more nutrients than fruit that has been picked too early. Asparagus contains folic acid and vitamins A, C, and E, all antioxidants. A serving of strawberries contains almost a full U.S. Recommended Daily Allowance of vitamin C.

• 1 head red-leaf lettuce
• 4 large leaves of curly endive
• 1/2 cup fresh tarragon tips
• 8 asparagus spears, cooked and chopped into 2-inch pieces
• 1 pint strawberries, washed
• 1 tablespoon black sesame seeds


• 1 1/2 tablespoons cold-pressed olive oil
• 1/2 tablespoon dark sesame oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey

1. Wash the red-leaf lettuce and curly endive. Pat dry, then tear into bite-sized pieces and place in a serving bowl.

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