Ensalada de granos de centeno con espárragos y fresas
By: Agi Kaja
Ensalada integral saludable, rica en proteínas y fibra. Una auténtica celebración de las estaciones británicas, esta Ensalada de granos de centeno con espárragos y fresas es una apuesta arriesgada que funciona de maravilla.
Reúne el crujido de los espárragos primaverales, la dulzura soleada de las fresas y la saciante y tostada masticabilidad de los granos de centeno. Vibrante, sofisticada e inesperadamente refrescante, es el almuerzo gourmet definitivo o un acompañamiento espectacular para tu próxima reunión en el jardín.
Asparagus and strawberry rye grain salad
Celebrate the best of the season with our Asparagus and Strawberry Rye Grain Salad—a vibrant dish that perfectly balances sweetness, crunch, and serious nutritional density. By using whole Organic Rye Grains as your base, you’re embracing a hearty, Non-UPF alternative to refined pasta. These ancient grains are a powerhouse for gut health, providing the complex fiber your microbiome loves.
This recipe is a masterclass in using your clean-label pantry to create gourmet, fresh meals that avoid the "tacky" additives and industrial oils found in pre-packaged salads. It’s honest, light, and wonderfully nourishing.
Ingredientes
-
175g rye grain
- 1 bunch asparagus (about 8-10 spears
- 150g fresh strawberries (hulled and sliced)
- 1/2 small red onion (thinly sliced)
- 2 tbsp olive oil (for roasting asparagus)
- A handful of sprouted greens (such as alfalfa, broccoli, or radish sprouts)
-
1 tbsp balsamic vinegar
-
1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp fresh mint leaves
- Salt and pepper for taste
Instrucciones
- Cook the rye grain: Rinse the rye grain under cold water. Add it to a saucepan with fresh water, ensuring there’s about 2.5 cm (1 inch) of water above the rye. Bring it to a boil, then reduce the heat to a simmer. Cover the saucepan and cook for 45-60 minutes, or until the rye is tender but still has a bit of chew. Drain any excess water and let it cool.
- Roast the asparagus: Preheat your oven to 200°C (fan 180°C). Trim the tough ends off the asparagus and cut them into 5 cm (2-inch) pieces. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread the asparagus in a single layer on a baking sheet and roast for about 10 minutes, or until tender and slightly charred.
- Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, lemon juice, and the remaining 1 tablespoon of olive oil. Add salt and pepper to taste.
- Assemble the salad: In a large mixing bowl, combine the cooked and cooled rye grain, roasted asparagus, sliced strawberries, and red onion. Toss gently to combine.
- Add the sprouted greens: Just before serving, gently fold in a generous handful of sprouted greens, making sure they’re evenly distributed throughout the salad.
- Dress the salad: Pour the dressing over the salad and toss everything together until well coated.
- Serve: Garnish with fresh mint leaves and serve immediately.
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