Spring Salad with Asparagus and Balsamic Vinaigrette
The Spring salad with asparagus and balsamic vinaigrette is perfect for this time of year. Who said that healthy and nutritious food should taste bland? In a single serving of salad there so many textures and flavors. To make this recipe add crunchy asparagus and radishes to a bowl. Combine them with nutrient dense spinach and delicious soft-boiled eggs and drizzle a tasty dressing on top. Yummy!
Why should you make this recipe?
You will feel good about consuming this salad. It is very filling and satisfying. If you decide to have it for lunch you will charge your body with energy for the rest of the day. There are so many essential nutrients in this salad. You fill up on fiber, antioxidants and vitamins form the vegetables, protein from the eggs and healthy fats from the dressing.
The Spring salad with asparagus and balsamic vinaigrette is fast and easy to make. You can boil some eggs ahead of time and keep them in the fridge. I always have boiled eggs in my refrigerator.
You can eat the asparagus raw if they are fresh and thin. I prefer boiling them and then shock them in icy water. That way they are still crunchy and fresh when I eat them.
This salad can replace a main meal. It is so filling that sometimes I have it for lunch or dinner. You can also serve it with other meals and double the recipe for more people. The salad will go very well with lamb and it is perfect for Easter. You can also make it after Easter and use your leftover boiled eggs.
I don’t recommend storing leftovers in the fridge because the spinach will become wilted, and the vegetables will lose their crunchiness. When you make the salad serve and consume it immediately.
Spring Salad with Asparagus and Balsamic Vinaigrette
Ingredients
- 2 eggs
- 1 bunch Asparagus
- 2 cups fresh baby spinach
- 1 radish sliced thinly
Ingredients for the dressing
- 2 Tbsp extra virgin olive oil
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp Balsamic vinegar
- salt to taste
Instructions
To boil the eggs
- Remove the eggs from the refrigerator. Fill a medium pot with enough water to cover an egg. Bring the water to boil. Use a spoon to add the eggs to the boiling water. Then set a timer for 6 minutes for smaller eggs and 7 minutes for bigger eggs. If you want them hard boiled increase the time for 9-10 minutes.While the eggs are cooking prepare a bowl with an ice bath. Once the timer beeps use a slotted spoon to remove the eggs from the boiling water and place them in the ice bath. Cool off for few minutes and peel.
To cook the asparagus
- Add another pot with water on the stove and bring to a boil. Add some salt to the water. Peel the thick stem of the asparagus with a vegetable peeler (if needed). Chop the asparagus to thirds and add them to the boiling water. Boil for 3-4 minutes (depending on thickness). Drain the asparagus and place them in a pot with ice and cold water.
To assemble the salad
- Peel the eggs and chop them to quarters. Add the spinach in a bowl. Then add the asparagus and sliced radish.
- Mix all the ingredients for the dressing and drizzle over the salad.
- Toss until everything until it is well combined. Serve immediately.
