Egg Asparagus and Walnut Salad
This delicious egg asparagus and walnut salad is filled with a variety of delicious flavors and textures. It is very simple to make and can be eaten as a main or side.
I like to think of this salad as a superfood option because it includes many nutritious ingredients that nourish the body!
The Dressing
A lot of people shy away from salads because they think they taste bland. For this reason, it is so important to add a dressing. Dressings can really make or break a salad, so we paired it with a healthy citrusy dressing which complemented each ingredient perfectly! We also wanted to make sure that our dressing was as healthy as possible, so we used olive oil as our base.
Our dressing includes olive oil, lemon juice, vinegar, salt to taste, pepper to taste.
How to Make Egg Asparagus and Walnut Salad
- Put 3 eggs in a medium sized saucepan. Fill the saucepan with cold water (enough to cover the eggs). Bring the eggs to a boil then lower the heat and cook for 12 minutes. Leave the eggs to cool for 5 minutes, peel the shell, slice the eggs and set aside.
- Meanwhile add pinch of salt to some water and bring to a boil in a saucepan. Once the water has boiled remove the saucepan from the heat, add 150g of asparagus and cover. Leave the asparagus to steam for 4-7 minutes (depending on how you like it). Once the asparagus is cooked place on a paper towel to dry, chop and set aside.
- Meanwhile, peel 2 avocados and slice into horizontal pieces. Slice 1 cup of baby tomatoes. Chop 100g of radishes and ½ a cup of walnuts. Then chop 100g of fresh spinach, 50g of rocket and set aside.
- Pour ¼ cup of olive oil into a bowl. Add salt to taste, pepper to taste, 1 tablespoon of lemon juice, 1 tablespoon of vinegar and whisk (adjust seasoning to your taste).
- Add all the ingredients into a bowl, pour in the dressing and toss.
- Serve and enjoy!
How to Serve the Egg Asparagus and Walnut Salad
This salad can be stored in an airtight container and refrigerated for 3-4 days. However, it is best eaten fresh.
Alternatives
Alter the proportion of each ingredient to suit your preference. In addition, feel free to omit any ingredients that you don't like. After all it's all about tailoring recipes to your taste and eating food that you enjoy!
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Egg Asparagus and Walnut Salad
Equipment
- 2 Frying pans
Ingredients
- 3 eggs
- 150 g of asparagus
- 2 avocados
- 1 cup of baby tomatoes
- ½ cup of radishes
- ½ cup of walnuts
- 100 g of fresh spinach 3 cups
- 50 g of rocket ½- 1 cup
- ¼ cup of olive oil
- Salt to taste
- Pepper to taste
- 1 tablespoon of lemon juice
- 1 tablespoon of vinegar
Instructions
- Put 3 eggs in a medium sized saucepan. Fill the saucepan with cold water (enough to cover the eggs). Bring the eggs to a boil then lower the heat and cook for 12 minutes. Leave the eggs to cool for 5 minutes, peel the shell, slice the eggs and set aside.
- Meanwhile add pinch of salt to some water and bring to a boil in a saucepan. Once the water has boiled remove the saucepan from the heat, add 150g of asparagus and cover. Leave the asparagus to steam for 4-7 minutes (depending on how you like it). Once the asparagus is cooked place on a paper towel to dry, chop and set aside.
- Meanwhile, peel 2 avocados and slice into horizontal pieces. Slice 1 cup of baby tomatoes. Chop 100g of radishes and ½ a cup of walnuts. Then chop 100g of fresh spinach, 50g of rocket and set aside.
- Pour ¼ cup of olive oil into a bowl. Add salt to taste, pepper to taste, 1tbsp of lemon juice, 1 tablespoon of vinegar and whisk (adjust seasoning to your taste).
- Add all the ingredients into a bowl, pour in the dressing and toss.
- Serve and enjoy!
