5 from 12 votes
Shaved Asparagus Salad with Peanut Dressing
This Shaved Asparagus Salad offers thinly sliced asparagus and cucumber blended with creamy avocado and a perfectly poached egg. Tossed in a savory peanut dressing made from peanut butter, sesame oil, soy sauce, lemon juice, and maple syrup, the salad delivers a balanced combination of fresh, nutty, and citrusy flavors. Textural variety comes from silky avocado, crisp vegetables, and soft egg, making it a refreshing and satisfying dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Calories:
259 kcal
Course:
Salad, Breakfast
Cuisine:
Asian
Ingredients
For the shaved asparagus salad:
- 12 pears asparagus
- 1 cucumber peeled, medium-sized
- 1 avocado sliced
- 4 egg
- 1 tablespoon chives chopped
- 1 tablespoon black sesame seed or white sesame seed
- black pepper to taste
- salt 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
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.
Cup of Yum
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
- Poach up to four eggs simultaneously using separate ramekins placed steadily at the bottom of a saucepan for consistent cooking.
- Store any leftover salad in the refrigerator for up to two days with the dressing kept separate to preserve texture.
- The peanut dressing complements other dishes like Buddha bowls and roasted or raw vegetables.
- Discard the cucumber seed core after shaving to avoid excess moisture in the salad.
- A spiralizer can be used instead of a vegetable peeler for a more decorative asparagus and cucumber presentation.
- To make the salad vegan, simply omit the poached egg.
- For added crunch, consider topping the salad with toasted chopped peanuts.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 259
% 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.