Baby spinach salad with avocado, green asparagus and red fruits

A wonderfully fresh salad with seasonal berries and green asparagus. Roasted cedar nuts and pistachios make it even crunchier. Recipe by Sophia Schillik, cucinapiccina

05/03/2026

Ingredients

Ingredients for 4 portions

150 g Baby spinach

1 Handful of wild herbs/microgreens/sprouts

4-5 Stalks of green asparagus

350 g Strawberries

1 handful of raspberries

Juice of 1 lemon

1 TBSP Honey

1 Garlic clove

4 TBSP Extra virgin olive oil

Salt + pepper

1 gute Handvoll Pistachio kernels, shelled

3 TBSP Cedar nuts or pine nuts

1-2 ripe organic avocado

Preparation

Wash the baby spinach and drain well. Place in a bowl with wild herbs, microgreens or sprouts.

Use a cheese slicer to cut the asparagus stalks lengthwise into strips. Wash and trim strawberries and raspberries; halve or quarter the strawberries.

For the dressing, mix lemon juice, honey and a finely grated garlic clove, then whisk in the oil and season to taste.

Shell the pistachio kernels, and toast the cedar nuts or pine nuts in a pan without fat.

Halve the avocado(s), remove the flesh and slice.

Toss the dressing with the spinach leaves and asparagus ribbons, arrange the salad on plates, place the fruits and avocado slices on top and serve sprinkled with the kernels and nuts.