![\"Salade](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/06\/IMG_5095.jpg?ssl=1\")
<\/a><\/h4>\nl Switch language for recipe in French l<\/span><\/h4>\nGreen asparagus salad, mozzarella and strawberries, citrus vinaigrette<\/h4>\n
For 4 people
\nPreparation: 25 min. Cooking time: 3 min<\/p>\n
[ingredients title=”Ingredients”]<\/p>\n
\n- 250 g green asparagus<\/li>\n
- 200 g strawberries<\/li>\n
- 110g of mesclun<\/li>\n
- 1 avocado<\/li>\n
- 1 ball of mozzarella<\/li>\n
- 2 tbsp. lemon juice<\/li>\n
- 1 tbsp. orange juice<\/li>\n
- 8 tbsp. olive oil<\/li>\n
- 1 tsp. mustard<\/li>\n
- 1 tsp. honey<\/li>\n
- Salt and pepper<\/li>\n
- Mint leaf and flaked almonds to decorate<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
PREPARATION<\/h4>\n\n- In a bowl, combine lemon juice, orange juice, honey and mustard. Season with salt and pepper and add the oil while whisking.<\/li>\n
- Cut the base of the asparagus, peel the third of the bottom and then immerse the asparagus for 3 minutes in a pot of boiling salted water.<\/li>\n
- Refresh the asparagus under cold water, then drain.<\/li>\n
- Cut the avocado in half and then pit it.<\/li>\n
- Gently pick up the flesh and cut into thin slices.<\/li>\n
- Cut the mozzarella into pieces.<\/li>\n
- Strain the strawberries and cut them into pieces.<\/li>\n
- Divide the mesclun into 4 plates and arrange the mozzarella, strawberries, asparagus and avocado harmoniously.<\/li>\n
- Sprinkle with citrus vinaigrette, then sprinkle with mint and flaked almonds before serving.<\/li>\n<\/ul>\n
\nPreparation: 25 min. Cooking time: 3 min<\/p>\n
[\/ingredients]<\/p>\n