Asparagus Salad

4.8 from 5 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
  • 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


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


  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.

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