Shaved Asparagus Salad with Peanut Dressing
User Reviews
5.0
12 reviews
Excellent
Shaved Asparagus Salad with Peanut Dressing
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Vibrant and crisp shaved asparagus salad with peanut dressing is perfect for Easter brunch or any springtime gathering. Raw asparagus is paired with cucumber, avocado and egg for a nutritious and flavorful spring dish.
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Ingredients
For the shaved asparagus salad:
- 12 spears asparagus
- 1 medium-sized cucumber peeled
- 1 avocado sliced
- 4 eggs
- 1 tablespoon chives chopped
- 1 tablespoon black and/or white sesame seeds
- salt and black pepper to taste
For the peanut dressing
- 2 tablespoons peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
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Instructions
Shave Asparagus and Cucumber
- Using a vegetable peeler, shave the asparagus and the peeled cucumber into thin strips. Transfer to a large bowl and add a bit of salt. Let stand for 5 minutes before straining the liquid.
Make Peanut Dressing
- In a small jar whisk together peanut butter, sesame oil, soy sauce, lemon juice and maple syrup. Add a little water to make the dressing pourable.
Poach Eggs
- In a medium-sized saucepan, bring water to a boil. Beat an egg into a small ceramic or metal ramekin and place it in the water. Cook for 3 minutes, remove from water and use a tablespoon or a spatula to get the egg out. Done!*
Assemble The Salad
- Strain the liquid from the asparagus cucumber mixture and stir in half of the peanut dressing. Divide into 4 bowls and top each bowl with 1/4 sliced avocado and a poached egg.
- Drizzle with the rest of the dressing and garnish with chopped chives and black and/or white sesame seeds. Season with salt and freshly ground black pepper to taste. Enjoy!
Notes
- *Use this method to cook up to 4 eggs at the same time, just make sure the ramekins are steadily placed on the bottom of the saucepan.
- The salad is best fresh but you can store leftovers in the fridge for up to 2 days. Make sure to store the dressing separately from the salad.
- Use the peanut dressing for other salads, buddha bowls, roasted or raw veggies.
- When you shave cucumber, you will eventually end up with the seed core. Discard it.
- You can use spiralizer for both asparagus and cucumber instead of vegetable peeler to make the salad even more pretty.
- To make this salad vegan simply skip the egg.
- This asparagus salad tastes great with Buddha bowl tahini dressing.
- You can top the salad with toasted chopped peanuts for an extra crunch.
Nutrition Information
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Calories
259kcal
(13%)
Carbohydrates
12g
(4%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Cholesterol
163mg
(54%)
Sodium
356mg
(15%)
Potassium
488mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
420IU
(8%)
Vitamin C
9.3mg
(10%)
Calcium
70mg
(7%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 163mg | 54% |
| Sodium | 356mg | 15% |
| Potassium | 488mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 70mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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