This vegan Strawberry Asparagus Salad is one of those salad recipes that instantly feels like spring or summer on a plate — raw green asparagus, quinoa, ripe strawberries, and a punchy shallot vinaigrette. Colorful, fresh, and ready in under 30 minutes.
For the longest time, I had no idea you could eat green asparagus raw. I wouldn't recommend just munching on a spear like a carrot — but this shaved asparagus salad is a game changer: thin ribbons of raw asparagus bring a fresh, slightly nutty flavor and exactly the kind of satisfying crunch a great salad needs. No cooking, no steaming — just as it is.
And the combination with strawberries? Asparagus and strawberries don't just share the same season — they're surprisingly complementary in flavor too. The subtle bitterness of the asparagus meets the fruity sweetness of the strawberries, all brought together by a tangy shallot vinaigrette. It just works. The result: a raw asparagus salad that tastes like spring or summer.
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Why You'll Love This Recipe
- Colorful, light, and fresh: The ideal salad for spring and summer, when the days start getting warmer and you're craving something bright and vibrant.
- A wholesome combination: Packed with vitamin-rich strawberries and asparagus, healthy fats from nuts, and complex carbs plus protein from quinoa.
- Quick to make: Ready in 30 minutes. With pre-cooked quinoa, you can have it on the table even faster.
Ingredients Notes
- Green asparagus: Thick stalks work especially well here — they shave beautifully and have more bite. Simply snap or trim the woody ends before slicing.
- Quinoa: Use white or tri-color quinoa. Always rinse it well beforehand to remove the slightly bitter saponin coating.
- Strawberries: Fresh, ripe strawberries make all the difference here. The sweeter, the better — they balance the subtle bitterness of the asparagus. Just make sure they're not overly soft.
- Sliced hazelnuts: For crunch and a nutty depth of flavor. A quick toast in a dry pan takes them to the next level (or grab pre-toasted ones). Sliced or chopped almonds and pistachios also work beautifully.
- Mixed salad greens or baby spinach: The leafy green base of the salad. Baby spinach is slightly milder and works especially well. Lamb's lettuce (mâche) is another wonderful option.
- Olive oil: The base of the dressing. For an oil-free version, simply leave it out and use a little extra water or aquafaba instead — though this will change the flavor profile.
- Lemon juice & white wine vinegar: The acid in the dressing that gives the asparagus quinoa salad its bright, fresh edge.
- Maple syrup: Adds a gentle sweetness to the dressing and balances the acidity. Agave syrup, sugar, or erythritol all work as substitutes.
- Dijon mustard: Adds savory depth and helps emulsify the dressing beautifully.
- Shallot: Finely chopped — milder than regular onions and perfect for vinaigrettes.
- Garlic: One clove, pressed or finely minced — gives the dressing extra warmth and depth.
(For exact quantities, see the recipe card below.)
Step-by-Step Instructions
This quinoa asparagus salad comes together in about 30 minutes. Start with the quinoa — it takes the longest. Then it's just the dressing, asparagus, strawberries, and nuts, and you're done.
- Step 1: Rinse the quinoa thoroughly, then simmer in double the amount of water for about 16 minutes until cooked and all the water has been absorbed. Set aside and let cool.
- Step 2: Whisk together all the ingredients for the vinaigrette in a small jar or bowl. Taste and adjust seasoning, then refrigerate until ready to serve.
- Step 3: Wash the asparagus and snap off the woody ends. Use a vegetable peeler to shave the stalks into thin ribbons.
- Step 4: Arrange the salad greens or baby spinach on a large platter. Scatter the quinoa, asparagus ribbons, and sliced strawberries on top, sprinkle with nuts, and drizzle the dressing over everything. Serve immediately.
Top Tip!
This vegan asparagus salad with strawberries is best served immediately — the sliced strawberries and asparagus ribbons will start to oxidize over time, and the salad greens will wilt once the dressing is added. If you want a cold asparagus salad, make sure the quinoa is fully cooled before assembling.
For the best results, assemble everything just before serving and add the dressing at the very last moment.
For meal prep: The quinoa and the dressing can both be made a day ahead. Prep the asparagus and strawberries ideally on the day of serving.
Variations
- Oil-free: The dressing works just as well without oil — simply replace it with a little extra water, aquafaba (chickpea brine), or vegetable broth. Since oil acts as a flavor carrier, balance things out with a bit more maple syrup and mustard before tossing with the salad.
- Extra protein: Add crispy roasted chickpeas or diced smoked tofu to make this spring salad even more filling and satisfying.
- Swap the grain: Not feeling quinoa? Try couscous or bulgur instead. If you'd like to go completely grain-free, lentils or chickpeas make a wonderful substitute.
FAQ
Yes! Raw green asparagus is perfectly digestible and has a fresh, slightly nutty flavor. The key is to shave it into thin ribbons or slice it very finely — that way it's wonderfully tender in a salad.
The quinoa and the dressing can be prepared in advance. It's best to assemble the salad itself just before serving—otherwise, the greens will get soggy.
White asparagus is better lightly cooked — it's less digestible raw. But blanched or steamed briefly and cut into pieces, it would certainly work well in a salad too.
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More Salad Recipes
I hope you'll give this Strawberry Asparagus Salad a try! If you love this recipe, be sure to leave a comment, rate the recipe, and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Strawberry Asparagus Salad with Quinoa & Shallot Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
Description
This vegan Strawberry Asparagus Salad is one of those salad recipes that instantly feels like spring or summer on a plate — raw green asparagus, quinoa, ripe strawberries, and a punchy shallot vinaigrette. Colorful, fresh, and ready in under 30 minutes.
Ingredients
- 10–12 thick green asparagus spears (approx. 14 oz / 400 g)
- ½ cup (100 g) raw quinoa
- 7–9 oz (200–250 g) fresh strawberries
- ¼ cup (25 g) slivered hazelnuts (or almonds)
- 3 oz (80 g) mixed salad greens or fresh baby spinach
Shallot Vinaigrette:
- 2 tbsp olive oil*
- 1 tbsp water
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 2 tbsp maple syrup
- ½ tsp Dijon mustard
- 1 small shallot, finely chopped (3 tbsp)
- 1 garlic clove, pressed or finely minced
- ¼ tsp salt
- Black pepper to taste
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly, then simmer it in twice as much water for about 16 minutes, until it’s cooked through and the water has been absorbed. Set aside and let it cool (preferably in a colander—it cools faster that way).
- Make the dressing: Mix all the ingredients for the shallot vinaigrette well in a small glass or bowl. Taste and adjust seasoning, then refrigerate until ready to serve.
- Prepare the asparagus: Snap off the woody ends. Use a vegetable peeler to slice the stalks into thin strips.
- Cut the strawberries: Wash and hull the strawberries, then cut them into pieces or slices.
- Assemble the salad: Arrange the lettuce or baby spinach on a platter. Scatter the quinoa, asparagus, and strawberries over the top, sprinkle with nuts, and drizzle with the dressing. Serve immediately.
Notes
* For an oil-free dressing, replace the olive oil with a little extra water, aquafaba (chickpea brine), or vegetable broth. Since oil acts as a flavor carrier, balance things out with a bit more maple syrup and mustard before serving.
This post is also available in German (Deutsch).
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