Asparagus Salad Recipe - Clean Eating Magazine

The Laguna Green with Asparagus, Strawberries & Orange Tarragon Vinaigrette

Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.
The Laguna Green With Asparagus, Strawberies & Orange Tarragon Vinaigrette

The Laguna Green With Asparagus, Strawberies & Orange Tarragon Vinaigrette

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • Olive oil cooking spray
  • 4 small beets (golden and/or red)
  • 1 bunch asparagus, trimmed
  • 1/4 tsp each sea salt and fresh ground black pepper, divided
  • 1/4 cup sliced unsalted almonds
  • 1/4 cup plain whole-milk Greek yogurt
  • 1/4 cup fresh orange juice, plus 2 tsp orange zest
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp whole-grain Dijon mustard
  • 1 tbsp raspberry wine vinegar
  • 1 clove garlic, crushed
  • 1 tbsp finely chopped fresh tarragon leaves
  • 1 5-oz pkg baby arugula
  • 2 cups stemmed and sliced strawberries
  • 2 oz goat cheese, crumbled


  1. Preheat oven to 375ºF. Roast beets: Cut a large square of foil and mist with cooking spray. Wrap beets tightly in foil and place on a baking sheet. Roast for 45 to 50 minutes, until tender. Let cool, then remove skin and chop.
  2. Preheat a grill to medium. Arrange asparagus on a large baking sheet or plate and mist with cooking spray; sprinkle with 1/8 tsp each salt and pepper. Grill for 5 to 7 minutes, turning 2 to 3 times, until tender and grill marks appear. Cool; chop into 1-inch lengths.
  3. In a small skillet on medium-low, add almonds and toast until lightly browned and fragrant, about 5 minutes, stirring often. Remove from heat.
  4. In a medium bowl, whisk together yogurt, orange juice and zest, oil, mustard, vinegar, garlic, tarragon and remaining 1/8 tsp each salt and pepper.
  5. To a large bowl, add arugula, strawberries, beets, asparagus, almonds and cheese. Drizzle dressing over salad.

Nutrition Information

  • Serving Size: 2 cups
  • Calories: 205
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 9 mg
  • Fat Content: 12 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 331 mg
  • Sugar Content: 11.5 g
  • Polyunsaturated Fat Content: 1.5 g