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egg-asparagus-walnut-salad (03)

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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Course: Salad
Keyword: asparagus, avocado, egg, salad, walnut
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 People


  • 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


  • 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!