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.
Why We Love This Salad
We like to think of this salad as a superfood salad because it includes so many nutritious ingredients that nourish the body!
- Asparagus are low in calories and a great source of fiber, folate, vitamins A, C and K. Research has shown that asparagus can lower blood pressure, aid weight loss and improve digestion.
- Walnuts are the healthiest type of nut. They are antioxidants and rich in omega 3. Walnuts are said to improve inflammation and lower the risk of heart disease.
- Boiled Eggs are one of the healthy eggs that you can eat! They are low in calories and rich in protein.
- Avocados are rich in vitamins, fiber, high in monounsaturated fats (good fats) and loaded with antioxidants. Eating avocados also help to lower cholesterol.
- Radishes contain lots of vitamins and are high in antioxidants, fiber, iron and more.
- Spinach contains iron, vitamin K, A, C, B2, and is linked to many health benefits such as: lowering blood pressure and improving eye health.
- Tomatoes are rich in antioxidants, vitamin C, vitamin K, potassium and are known to decrease the risk of heart disease and cancer.
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 tbsp of lemon juice, 1 tbsp 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
Ingredients
- 3 eggs
- 150 g of asparagus
- 2 avocados
- 1 cup of baby tomatoes
- 1/2 cup of radishes
- 1/2 cup of walnuts
- 100 g of fresh spinach 2-3 cups
- 50 g of rocket 1/2- 1 cup
- 1/4 cup of olive oil
- Salt to taste
- Pepper to taste
- 1 tbsp of lemon juice
- 1 tbsp 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 tbsp 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!
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