HOLY MOLY! All the feels are happening with this one . Everything I love about springtime all wrapped into one ridiculously delicious and satisfying salad.

Golden beets, almond ricotta, baby greens, asparagus, white beans and fennel all covered by a delicious strawberry vinaigrette. Super simple to put together, and delicious enough for any occasion. The perfect garden lunch, appetizer for a dinner party or meal prep.

You’ll not only impress yourself with this one, but you’ll impress your guests too. Make extra dressing to drizzle over roasted veggies!

Serves 2


The Goods:

For the salad:

  • 1 golden beet, peeled, sliced and steamed.

  • 3 tbsp filtered water

  • 10 asparagus tops

  • 1/2 can great northern beans, rinsed

  • 1 tsp dried dill

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper

  • 4 big handfuls of baby greens

  • 1/2 fennel bulb, sliced

  • 1 radish, sliced

  • 1/4 cup almond ricotta, I like Kite Hill (optional)

  • 1 avocado, sliced

  • 6 strawberries, chopped.

For the dressing:

  • 4 strawberries

  • 1/2 cup white wine vinegar

  • 1 tbsp dijon

  • 2 tbsp extra virgin olive oil

  • 1 tbsp maple syrup 

  • 1 tsp black pepper

  • 1-2 tsp salt

The Method:

For the dressing:

Toss everything into a blender and blend until smooth.

For the salad:

  1. In a medium sized sauce pan over medium heat, add water, asparagus, beans, garlic powder, dill, salt and pepper.

  2. Saute’ until asparagus is done. It’ll be dark green but still a but crunchy.

  3. In 2 bowls or mason jars start to assemble your salad. If you’re assembling it in mason jar make sure to add the dressing first and the greens last.

  4. If assembling in bowls, add the greens, and then split up all the ingredients into two and assemble the way you’d like. If making one big salad, just assemble all into one bowl.

  5. Drizzle dressing over the top and enjoy immediately.

Did you make this recipe?

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