0 from 12 votes
Shaved Asparagus Salad with Peanut Dressing
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.
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 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
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
- *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
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
% 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.