by Olena

Asparagus Salad

by Olena

Asparagus Salad ingredients in a bowl drizzled with Dijon vinaigrette

Delicious asparagus salad with juicy tomato, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm asparagus salad is perfect for spring!

What a healthy and quick way to eat more affordable asparagus in season!

Is Asparagus Good for You?

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.

According to healthline.com, asparagus is high in antioxidants which prevent the accumulation of harmful free radicals and may reduce your risk of chronic disease. It helps to lower blood pressure, supports healthy pregnancy and improves digestion.

Asparagus Salad Recipe with tomato, avocado, eggs, toasted almonds and super easy dressing mixed together.

Tips for Best Asparagus Salad

  • To trim asparagus, snap the end of one spear and cut remaining asparagus same length.
  • Do not overcook asparagus – it just needs a quick boil of 3 minutes and then immediate ice bath to stop cooking.
  • Boil asparagus in same pot after cooking eggs.
  • Use chopped almonds instead of sliced to save money and a trip to a grocery store.

How to Make Asparagus Salad

  1. Boil asparagus for 3 minutes, drain and fill pot with ice + cold water to stop the cooking process.
  2. Toast almonds in preheated skillet for 3-5 minutes or until fragrant.
  3. Make dressing by whisking olive oil, lemon zest and juice, soy sauce, mustard, salt and pepper.
  4. In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently stir and serve warm.

Step by step how to make warm asparagus salad

What to Serve With?

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.

This asparagus salad recipe covers all food groups filling up the plate without meat. Therefore, I like to serve it alongside quinoa, brown rice or whole wheat pasta.

If you are looking for a meat side for teh salad, I recommend this easy oven baked chicken breast or simple Instant Pot chicken breast.

More Asparagus Recipes to Try

I’m not a huge lover of all things asparagus. I make myself love it because I love to be healthy. Honest truth.

Come spring, I often make broiled asparagus and roasted asparagus as a side dish. And my kids recommend asparagus soup super highly.

Be healthy!

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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: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings (side dish) 1x
  • Category: Salad
  • Method: Cook + Chop
  • Cuisine: North American
Scale

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.

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