Asparagus, Edamame and Egg Salad

Add this Asparagus, Edamame and Egg Salad to your summer line up 

Asparagus, Edamame and Egg

Dairy Free | Vegetarian | Nut Free | Gluten Free | No Added Sugar

 

This salad screams summer and makes for a light lunch. I say it serves two; others say it serves one. Either way this asparagus, edamame and egg salad is not your average salad and is bursting with freshness and flavour.

 

Asparagus, Edamame and Egg
Asparagus, Edamame and Egg Salad
Print Recipe
Summer in a salad, this asparagus, edamame and egg salad is fresh, bright and tasty.
Servings
1-2 people
Servings
1-2 people
Asparagus, Edamame and Egg
Asparagus, Edamame and Egg Salad
Print Recipe
Summer in a salad, this asparagus, edamame and egg salad is fresh, bright and tasty.
Servings
1-2 people
Servings
1-2 people
Ingredients
Balsamic Vinaigrette
Servings: people
Instructions
  1. Cut the asparagus into pieces, aprox 2.5cm in length. Prepare an ice bath by adding ice and water to a bowl.
  2. Bring a medium pot to boil on the stove and blanch the asparagus for 1 minute. Remove, drain and add to the ice bath to cool.
  3. Refill the pot with hot water, bring to a boil and add the edamame beans. Boil for 4 minutes, remove, drain and add to the ice bath. If you are using edamame beans in their shell, you can pop them out once they’ve cooled.
  4. Slice the strawberries and add them to a bowl with the rocket and cooled asparagus and edamame. Cut the soft-boiled eggs in half and add to the salad.
  5. Make the vinaigrette by whisking all the ingredients together. Pour over the salad and serve.
Share this Recipe

 

Photography and styling by Zissy Lewin.

Liked this? Subscribe to our newsletter to get more

Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin

Latest posts by Zissy Lewin (see all)

No Comments Yet

Leave a Reply

Your email address will not be published.