This is insanely delicious. When I finished lunch I was tempted to make another right away. It’s super easy taking less than 10 minutes from start to finish.
I already had some toasted almonds from a salad I made yesterday, but if you don’t have any, just chop about 5 or 6 almonds and toast in a dry skillet for a few minutes until they brown. You can toast the almonds while preparing the rest of the salad.
Using a vegetable peeler, I cut thin strips from 3 asparagus spears and layered half in the bottom of my salad bowl. I then cut two strawberries in thin slices and layered half of them. I took 4 pea shoots and pulled the leaves from the stems except for the tendrils at the top which I left whole. I chopped the leaves and layered on top of the strawberries. Then I put the rest of the asparagus and strawberries on top in layers. I cut thin slices from the top of a green onion, about 2 tbsps or so. I added about 1/2 ounce or so of chevre (goat cheese), crumbling it over the top. I sprinkled the almonds on top, squeezed a quarter lemon over the top and added some salt, pepper and a drizzle of olive oil.
The strawberries and the toasted almonds complement each other as does the chevre. Meanwhile the pea shoots and asparagus love the bit of lemon and oil and the sweetness of the chevre brings them together beautifully. It’s a fabulous mix of flavors and tastes like springtime in a bowl.