Breakfast, Lunch or Dinner
Summer in a bowl! This healthy salad is not only scrumptious but packed with nutrients. Vibrant green asparagus is topped with slices of boiled eggs and drizzled with a Lemon-Dijon vinaigrette made of finely chopped garlic, whisked in a mixture of extra virgin olive oil, lemon juice, Dijon mustard and rice vinegar. Using Turkey Bacon keeps it on the lighter side.
This asparagus and egg salad with turkey bacon takes less than 30 minutes to make. Can be served by itself for breakfast or with a piece of steak, salmon or as a side to sandwiches for lunch or dinner.
Tip: You can prepare all the ingredients in advance and keep them in the fridge separately until it’s time to serve.
Serves: 2
Ingredients:
2 hard boiled eggs, peeled and sliced
1 bunch asparagus (about 3 cups) rinsed and chopped
4 slices cooked turkey bacon, crumbled (optional)
1 clove garlic, minced
1 teaspoon Dijon mustard
2 teaspoons extra virgin olive oil
2 teaspoons rice vinegar
1 teaspoon fresh lemon juice
salt and freshly ground black pepper to taste
Directions:
Bring a pot of water to a boil, add the chopped asparagus and cook for 3 minutes, until tender but firm.
Drain and rinse with cold water to stop it from cooking further. Set aside.
In a small bowl, combine the minced garlic, Dijon mustard, olive oil, vinegar, lemon juice, salt and pepper and whisk well. Taste for flavor, adding more salt and pepper as needed.
Arrange the asparagus on two plates, top with the sliced eggs and sprinkle with the bacon (if using). Drizzle with the vinaigrette. Enjoy!