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
Method:Cook + Chop
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
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.
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.
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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