Delicious Asparagus Salad with juicy tomatoes, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm salad is perfect for spring!
Asparagus Salad Recipe
Asparagus salad! 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 faux organic vegetable to eat in spring. When, as we all know, local produce is so hard to come buy.
Ingredients in this asparagus salad recipe are simple. Dijon vinaigrette ties everything with a punch of flavor in each mustard grain. Eggs add a boost of protein and natural creaminess. We have crunch, juiciness and warmth going on here. You can add cooked pasta or quinoa to make it a complete meal. Absence of creamy dressing means you can take this salad outdoors.
This is so good!!!
How to Store and Trim Asparagus
When you bring asparagus home, don’t throw it in produce drawer or leave in tight sealed packaging (like Costco). Trim 1 inch from the ends, fill tall jar with cold water and place asparagus bunch in it. Then store on a door of refrigerator for up to 1 week.
When ready to cook, trim asparagus by snapping the end of one spear and cutting remaining asparagus the same length.
How to Make Asparagus Salad
- Boil asparagus for 60 seconds if it is thin and for 3 minutes if the stalks are thicker. Drain, fill pot with ice and cold water to stop the cooking process and let sit.
- Toast almonds in preheated skillet for 3-5 minutes or until fragrant. Don’t walk away, watch and stir often to prevent delicate nuts from burning.
- Make dressing by whisking olive oil, lemon zest and juice, soy sauce, Dijon mustard, salt and pepper in a small bowl. Alternatively, you can shake it in a glass jar with tight lid. Works well if you want to double the recipe and use leftovers throughout the week.
- Combine all salad ingredients in a large bowl: Add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion, pour dressing on top and gently stir. Egg yolk will make salad creamy, so if you care about the look add eggs after stirring.
Let me say that I love this asparagus salad warm. Cold is good too but nothing compared to warm egg yolk “marrying” Dijon vinaigrette and coating the vegetables. And with a crunch of toasted nuts. Mmmmmmmm.
- Because this salad covers all food groups, I like to serve it alongside quinoa, brown rice or whole wheat pasta.
- If you are looking for a protein addition, try oven baked chicken breast or simple Instant Pot chicken breast.
- Add a can of tuna to up the protein content.
- Vegetarian? Add a can of low sodium rinsed and drained chickpeas.
- A slice of fresh rustic bread will go so well! Oh, summer, where are you?
So many healthy and quick ways to eat affordable asparagus in season!
How to Make Ahead and Store Asparagus Salad
To make ahead, in a salad bowl add prepared asparagus, tomatoes, green onion and eggs. Refrigerate covered for up to 2 days. Make salad dressing and store in a glass jar with lid for up to 7 days. Olive oil in it will probably solidify, so place it in a bowl with hot water for 10 minutes. When ready to serve, dice avocado, toast almonds and combine all salad ingredients.
You can also keep toasted nuts in dry cool place for up to 1 week. If you store them in the fridge with other ingredients, almonds will lose the crunch. And diced avocado will turn brown.
Refrigerate leftovers covered for up to 24 hours.
More Salad Recipes
- 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
- 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
- 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 asparagus into 2 inch pieces, add to boiling water and cook for 60 seconds if it is thin and for 3 minutes if the stalks are thicker.
- Drain and fill pot with ice + cold water to stop the cooking process. Set aside.
- Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
- In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
- 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.
- To make ahead: In a salad bowl add prepared asparagus, tomatoes, green onion and eggs. Refrigerate covered for up to 2 days. Make salad dressing and store in a glass jar with lid for up to 7 days. Olive oil in it will probably solidify, so place it in a bowl with hot water for 10 minutes. When ready to serve, dice avocado, toast almonds and combine all salad ingredients.
- You can also keep toasted nuts in dry cool place for up to 1 week. If you store them in the fridge with other ingredients, almonds will lose the crunch. And diced avocado will turn brown.
- Refrigerate leftovers covered for up to 24 hours.
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