Egg Asparagus and Walnut Salad
This delicious egg asparagus and walnut salad is filled with a variety of delicious flavours and textures. It is very simple to make and can be eaten as a main or side.
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Servings: 4 People
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!