This salad shows that strawberries can be combined with savoury flavours.

Makes 2 - 4 servings


  • 400 grams wild herb salad, washed
  • 10 edible flowers (e. g. nasturtium, daisies, cornflowers)
  • 300 gramm green asparagus, cleaned and ends cut off
  • 150 grams strawberries, washed and pits taken off
  • 1 tablespoon salt (for boiling)


  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon white balsam vinegar
  • 1 teaspoon agave nectar
  • sea salt and pepper to taste


  1. Combine oil, vinegar, agave nectar, sea salt and pepper to a smooth dressing and put to the side.
  2. Bring water in a pan to boil, add salt. Then add the asparagus and cook on a medium heat for 3-4 minutes until al dente.
  3. Take the asparagus out of the water and put into cold water so it keeps its nice green colour. Cut into 4 cm long pieces.
  4. Cut the strawberrries into not too thin slices.
  5. Arrange salad leaves, asparagus pieces, flowers and the strawberries slices onto plates.
  6. Pour the dressing using a tablespoon gently over the salad. Enjoy!