Asparagus and Pea Salad with Soft-Boiled Eggs
This Asparagus and Pea Salad with Soft-Boiled Eggs is fresh, bright, and exactly what you want when you’re craving something light but still satisfying.
Servings: 4 Servings
Calories: 217kcal
Ingredients
For the salad:
- 1/2 pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 1/2 cups spinach
- 1 1/2 cups arugula
- 1/2 cup radishes thinly sliced
- 1/4 cup red onion thinly sliced
- 4 soft-boiled eggs see instructions below
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- lemon wedges for serving, optional
For the dressing:
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- fresh herbs such as dill, parsley, or chives, chopped
Instructions
- Bring a pot of water to a boil. Gently add the eggs and simmer for 4-6 minutes for softly set yolks. Remove and transfer to an ice bath to cool. Once cooled, peel and set aside.
- In the same pot of boiling water, add the asparagus pieces and cook for about 5 minutes until tender-crisp.
- Add the peas and cook for an additional 1-2 minutes. Immediately drain and transfer to an ice bath to stop the cooking process. Drain and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until combined.
- In a large bowl, combine the spinach, arugula, blanched asparagus, peas, radishes, and red onion. Drizzle the dressing over the salad and toss gently to combine.
- Divide the salad among serving plates. Halve the soft-boiled eggs and place on top of each salad serving.
- Garnish with fresh herbs (chives or parsley) if desired and serve with lemon wedges on the side.
Nutrition
Calories: 217kcal | Carbohydrates: 10g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 764mg | Potassium: 416mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2211IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 3mg