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Asparagus Salad

asparagus salad

4.8 from 6 reviews

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 asparagus salad is perfect for spring!

  • 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

Dijon Vinaigrette

  • 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).
  2. In the meanwhile, to trim asparagus snap the end of one spear and cut remaining asparagus same length.
  3. 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.
  4. Drain and fill pot with ice + cold water to stop the cooking process. Set aside.
  5. Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
  6. In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
  7. 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.

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