Description
This is the ultimate spring salad with asparagus, peas, hard boiled eggs, and goat cheese. The lemon basil dressing is fabulous.
Ingredients
Units
Scale
For the salad
- 6 asparagus spears, woody ends removed and cut into 1 to 2 inch pieces
- 1/2 cup frozen peas
- 1 ounce mixed greens
- Handful broccoli microgreens
- 1–2 hard boiled eggs, cut in half
- 1/4 cup crumbled goat cheese
- salt and pepper
For the dressing
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 5 large basil leaves
- Pinch of salt
Instructions
- Bring a small pot of water with a steamer basket to a boil. Add the asparagus and peas to the basket, cover the pot, and steam for 10 minutes. Immediately place the basket into a bowl of ice water.
- Make the dressing: Place the dressing ingredients in a small blender and blend until combined.
- Build your salad: Fill your bowl or plate with greens, top with asparagus, peas, the egg, and goat cheese. Top with salt and pepper to taste.
- Drizzle the dressing and enjoy!
Notes
Nutritional information is for 1 hard boiled egg. If you use 2, the salad will have 437 calories, 31 grams total fat, and 24 grams protein.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: salad recipes
- Method: steaming
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 360
- Sugar: 6 grams
- Fat: 26 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 16 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 6 grams
- Protein: 18 grams