Spring Salad with Asparagus and Balsamic Vinaigrette

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!

Spring Salad with Asparagus and Balsamic Vinaigrette

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.

Spring Salad with Asparagus and Balsamic Vinaigrette

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

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Keyword: Asparagus, easy, Eggs, fresh spinach recipe, keto, low carb, Paleo, Whole 30

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

  • Add the eggs to a pot and cover them with water. Bring to a boil. As soon as the water starts boiling set a timer for 5 minutes. When the time is up remove the pot from the burner and put it under cold running water. Add some ice to cool the eggs off before peeling .
  • 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.
    Spring Salad with Asparagus and Balsamic Vinaigrette
  • Peel the eggs and chop them to quarters. Add the spinach in a bowl. Then add the asparagus and sliced radish.
    Spring Salad with Asparagus and Balsamic Vinaigrette
  • Mix all the ingredients for the dressing and drizzle over the salad.
  • Toss until everything until it is well combined. Serve immediately.
    Spring Salad with Asparagus and Balsamic Vinaigrette
Spring Salad with Asparagus and Balsamic Vinaigrette

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