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Egg-cellent Asparagus and Tomato Salad

average rating is 3 out of 5, based on 150 votes

Indulge in the vibrant flavors of our 'Egg-cellent Asparagus and Tomato Salad.' This refreshing dish combines tender asparagus, juicy cherry tomatoes, and protein-packed hard-boiled egg whites, all tossed in a zesty garlic-lemon dressing. With a burst of colors and delightful textures, this salad is a perfect choice for a light and satisfying meal.

Serving suggestions/tips:

Serve the salad as a light lunch or a side dish with grilled chicken or fish.

For added crunch, sprinkle some toasted almonds or pine nuts over the salad.

Customize the salad by adding your favorite ingredients such as sliced cucumbers or crumbled feta cheese.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Side Easy Vegetarian Egg Between 200 and 350 Main-Meal Moderate gluten-free low-carb low-calorie vegetarian vegan (without egg whites) dairy-free paleo-friendly heart-healthy fiber-rich antioxidant-rich vitamin-rich nutrient-dense protein-packed quick and easy light and refreshing summer salad salad recipe healthy eating clean eating weight-loss friendly diabetic-friendly keto-friendly Mediterranean diet whole foods clean ingredients homemade dressing plant-based leafy greens vitamin C high-fiber vegetables

Ingredients

3 hard-boiled egg whites, quartered
6 asparagus spears, cut into 2-inch pieces
1 cup cherry or grape tomatoes, halved
2 cups mixed lettuce greens
2 tbsp olive oil
1 clove garlic, minced
2 tbsp lemon juice
1/4 tsp Dijon mustard
1/4 tsp dried oregano
Sea salt and black pepper, to taste

Directions

In a medium-sized pot, bring water to a boil. Add the asparagus spears and cook for about 2-3 minutes or until they become tender-crisp. Drain the asparagus and immediately transfer them to a bowl of ice water to stop the cooking process. This will help retain their bright green color and crispness. After a couple of minutes, remove the asparagus from the ice water and set aside.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, Dijon mustard, dried oregano, sea salt, and black pepper. This will be the dressing for your salad.
In a large mixing bowl, combine the mixed lettuce greens, cherry or grape tomatoes, cooked asparagus, and quartered hard-boiled egg whites.
Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
Transfer the salad to a serving plate or bowl.
Garnish the salad with some additional chopped fresh herbs or a sprinkle of dried oregano, if desired.
Serve the "Egg-cellent Asparagus and Tomato Salad" immediately and enjoy!