Thai Curry Nugget Salad with Strawberries and Asparagus

Yields: 6-8 Servings

From The Hodo Kitchen

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Ingredients

• 1 lb Thai Curry Nuggets, roughly chopped Locate Product

• 1 lb asparagus, cut into 1/2” pieces

• 3/4 lb arugula

• 1/3 cup red onion, peeled and thinly sliced

• 2/3 cup strawberries, sliced

• 1/3 cup fresh lemon juice

• 1/2 cup olive oil

• 2 tbsp honey

• 2/3 cup balsamic vinegar

• Salt & pepper

Instructions

1. Prepare all nuggets, veggies, and strawberries and set aside.

2. Blanch asparagus in salted water and then submerge in an ice bath to stop cooking. Set aside.

3. Whisk together remaining ingredients for the dressing and set aside.

4. Mix all ingredients and dressing together. Enjoy!