Asparagus and Pea Salad with Soft-Boiled Eggs
This Asparagus and Pea Salad is light and fresh, with crisp veggies, peppery greens, and jammy soft-boiled eggs come together with a simple lemony dressing that keeps everything bright and clean.
Ingredients
For the salad:
- 1/2 pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup peas fresh or frozen
- 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
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- lemon wedges for serving, optional
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- fresh herbs such as dill, parsley, or chives, chopped
Instructions
For the soft-boiled eggs:
- 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.
- To serve 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: 223kcalCarbohydrates: 10gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 187mgSodium: 677mgPotassium: 410mgFiber: 4gSugar: 5gVitamin A: 2202IUVitamin C: 25mgCalcium: 79mgIron: 3mg
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