Strawberry Asparagus Salad with Caper Dressing


This strawberry asparagus salad is bursting with contrasting flavors & textures, and comes together in less than 30 minutes!

Prep time:

10 mins

Cook time:

10 mins

Total time

30 mins

Strawberry Asparagus Salad with Caper Dressing

You’re going to want to put this Strawberry Asparagus Salad on your spring recipe list stat! The combination of asparagus & strawberries in this recipe is unexpected and oh-so-delicious.

These are the two seasonal foods I associate most with springtime, and while there are many recipes for asparagus or strawberries out there, there isn’t much that features both in the same dish.

This salad just screams SPRING and is bursting with contrasting flavors & textures. Plus, it looks beautiful with vibrant contrasting green and red colors. This strawberry asparagus salad makes the perfect starter for a springtime dinner and works just as well at a casual barbeque as it does at a fancy dinner party.

This image shows a strawberry asparagus salad on a platter with a hand holding a serving spoon.

Ingredient Highlights in this Strawberry Asparagus Salad

I use the word “salad” loosely here, as this isn’t a typical lettuce salad at all, but rather, a composed vegetable starter with contrasting textures and flavors and a lemon caper sauce.

Be sure to use sweet, ripe strawberries for this recipe to counteract the tangy dressing.

When buying asparagus, look for vibrant, green stalks and tightly closed buds. The thickness of asparagus doesn’t matter as much as you might think (thicker doesn’t necessarily mean tougher), but the freshness does. Asparagus is the main ingredient in this salad, so you really want fresh, in-season asparagus for the best result.

Time-Saving Tips for this Strawberry Asparagus Salad

This salad is very quick to make, but if you’re making it as part of a larger meal, such as my 3-Course Seasonal Spring Menu, there are a few things you can do ahead of time to save time on the day you plan to serve it.

  1. Blanch the asparagus the day before and store it in an airtight container with a little olive oil. Remove from the fridge 30 minutes before serving so it has time to come to room temperature.
  2. Toast the almonds a few days ahead of time. Once completely cool, store them in a jar in your pantry. Wait to chop them until the day of though, so they stay crunchy.
  3. If you’re really pressed for time, you could also make the lemon caper sauce ahead of time and store it in the refrigerator. If you do this, let it come to room temperature first before serving as the olive oil will have solidified in the cold fridge.

Alright, that’s all I’ve got for ya! Let’s dive into the recipe, shall we? And if you make this strawberry asparagus salad, let me know on Instagram or Facebook @plantssogood, and feel free to send me a DM with any questions!

This image shows a closeup of a strawberry asparagus salad on a light grey platter.

Strawberry Asparagus Salad with Caper Dressing

This strawberry asparagus salad is bursting with contrasting flavors & textures, and comes together in less than 30 minutes!

Strawberry Asparagus Salad with Caper Dressing

Prep time:

10 mins

Cook time:

10 mins

Total time:

30 mins




For the salad

  • 1 bunch asparagus

  • 1 cup strawberries

  • 2 tablespoons almonds, toasted & roughly sliced

  • ¼ cup mint & parsley combined, chopped

  • 2 tablespoons plant-based feta (optional)

For the caper dressing

  • 2 tablespoons + 1 teaspoon extra virgin olive oil, divided

  • 1 large garlic clove

  • 2 tablespoons capers, drained

  • ¼ teaspoon red pepper flakes

  • Zest & juice from 1/2 an organic lemon

  • 2 teaspoons raw honey

  • Pinch salt & pepper


  1. Bring a large pot of salted water to a boil over high heat. Fill a bowl with cold water and add a handful of ice cubes. (Both the bowl and pot should be wide enough to fit the whole asparagus spears lying down.)

  2. While the water comes to a boil, prep all your ingredients. Wash the asparagus (they can be sandy so give them a good rinse!) and snap off the tough ends. Thinly slice the garlic, and zest the lemon. Wash the strawberries and quarter them. Toast the almonds in a 325°F/160°C oven or toaster oven (my preferred method) for 10 minutes and then roughly slice them. Roughly chop the mint and parsley.

  3. Once the water is at a rolling boil, add the asparagus all at once and blanch for 2 1/2 to 3 minutes, set a timer. To check for doneness, dunk a spear into the bowl of ice water and then taste it, it should be cooked but firm and still have a bite to it. When cooked to your liking, transfer the asparagus to the ice bath, and leave for 2-3 minutes before draining. Add the asparagus to a serving platter and drizzle with one teaspoon of olive oil.

  4. Now make the sauce. Heat a small skillet over medium heat, and once warm, add the remaining olive oil. When it shimmers, add the sliced garlic and cook for a minute. Then add the capers, lemon zest, and red pepper flakes. Be careful as they will spatter. Continue cooking until the aroma blooms, another 1-2 minutes. Be careful not to burn the garlic. Turn off the heat, pour the sauce into a small bowl, and add the remaining sauce ingredients. Whisk to combine, then taste and adjust seasonings.

  5. To assemble the salad, scatter the strawberries, almonds, and herbs over the asparagus, sprinkle over the feta if using, and drizzle the dressing over everything. Serve warm or at room temperature.


If blanching seems too hands-on for you, you can steam the asparagus instead. Simply steam them in a steamer basket over boiling water for 2-3 minutes. Note that steaming will not retain the same bright green color as blanching does.

Meet Fiona

Meet Fiona

Hi, I'm Fiona

Founder of Plants So Good.

I love to help people eat more plants in a delicious and satisfying way, feel amazing, and live a life in which they can truly thrive!

Plants So Good is where I combine my passion for helping people with my education in plant-based cooking and holistic nutrition to bring you personalized cooking classes, special event catering, and one-on-one nutrition coaching.

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