by Olena

Asparagus Salad

by Olena

Delicious Asparagus Salad Recipe with tomato, avocado, eggs, toasted almonds and super easy dressing. Healthy and quick way to eat more cheap asparagus in season.

It’s asparagus season, my friends! Fill your bodies with vitamins K and C, folate and fiber while you can afford asparagus. Asparagus ranks super low in residue pesticides year after year, making it a great “organic” vegetable to eat in spring. When as we all know local or organic produce is so hard to come buy. I buy a bag of asparagus every Costco trip.

I’m not a huge lover of all things asparagus, I make myself love it because I love to be healthy. Besides making broiled asparagus and roasted asparagus as a side dish, I made this healthy asparagus salad we enjoyed with whole wheat pasta, I think. It covers all the food groups filling up the plate without meat. Be healthy!

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P.S. Asparagus soup is also super highly recommended by my kids.

How to Make Asparagus Salad

  1. Bring large pot full of water to a boil (I used the same I boiled eggs in previously). In the meanwhile, to trim asparagus snap the end of one spear and cut remaining asparagus same length. Then cut into 2 inch pieces, add to boiling water and cook for 3 minutes. Drain and fill pot with ice + cold water to stop the cooking process. Set aside. Delicious Asparagus Salad Recipe with tomato, avocado, eggs, toasted almonds and super easy dressing. Healthy and quick way to eat more cheap asparagus in season.
  2. Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside. Delicious Asparagus Salad Recipe with tomato, avocado, eggs, toasted almonds and super easy dressing. Healthy and quick way to eat more cheap asparagus in season.
  3. In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork. Delicious Asparagus Salad Recipe with tomato, avocado, eggs, toasted almonds and super easy dressing. Healthy and quick way to eat more cheap asparagus in season.
  4. In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top.  Delicious Asparagus Salad Recipe with tomato, avocado, eggs, toasted almonds and super easy dressing. Healthy and quick way to eat more cheap asparagus in season.
  5. Gently mix to combine and serve immediately.Delicious Asparagus Salad Recipe with tomato, avocado, eggs, toasted almonds and super easy dressing. Healthy and quick way to eat more cheap asparagus in season.
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Asparagus Salad

5 from 1 reviews

Delicious Asparagus Salad Recipe with tomato, avocado, eggs, toasted almonds and super easy dressing. Healthy and quick way to eat more cheap asparagus in season.

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings (side dish)

Ingredients

Asparagus Salad

  • 4 large eggs, hard boiled and sliced
  • 2 lbs asparagus
  • 4 medium tomatoes, sliced
  • 2 large avocados, diced
  • 1 cup slivered or chopped almonds
  • 1/4 cup green onion, finely chopped

Asparagus Salad Dressing

  • 3 tbsp extra virgin olive oil
  • Zest of a lemon
  • 1/2 lemon (2 tbsp), juice of
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • Ground black pepper to taste

Instructions

  1. Bring large pot full of water to a boil (I used the same I boiled eggs in previously). In the meanwhile, to trim asparagus snap the end of one spear and cut remaining asparagus same length. Then cut into 2 inch pieces, add to boiling water and cook for 3 minutes. Drain and fill pot with ice + cold water to stop the cooking process. Set aside.
  2. Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
  3. In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
  4. In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine and serve immediately.

Store: Refrigerate leftovers for up to 24 hours.

Make Ahead: Refrigerate salad and dressing covered separately for up to 24 hours. Combine before serving.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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  1. My MIL gave me 2 bunches of asparagus and this asparagus salad recipe saved the day. Tasty and so healthy!