Combine the ingredients for the dressing in a small mixing bowl, whisk well and set aside.
Prepare a bowl with cold, iced water for the asparagus and set it aside. Bring a pot of water to boil and add chopped asparagus. Blanch asparagus for 3-4 minutes and take them out straight into the ice cold water to stop the cooking process. Let asparagus cool down and take them out. Pat the excess water with a paper towel.
Chop broccoli florets and add them into a mixing bowl.
Add strawberries, asparagus, feta cheese, almonds, and poppy seeds.
Mix in the prepared dressing until everything is evenly coated.
Keep refrigerated until ready to serve.
*Note: strawberries will start to wilt after a day in the fridge. It is recommended that the salad is prepared and eaten fresh, the same day.*
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.