Grated Egg Avocado Asparagus Salad

4.67 from 3 votes

Recipe from Two Peas and Their Pod

Roasted asparagus salad with grated hard-boiled eggs, avocado, pistachios, and a simple lemon dressing. This simple spring salad goes great with any meal

Prep Time5

Cook Time12

Total Time17

Course: Salad, Side Dish

Cuisine: American

Keyword: spring

Servings:

Calories: 252kcal

Ingredients

For the salad:

1 bunch asparagus, tough ends trimmed
2 teaspoons olive oil
Kosher salt and black pepper, to taste
2 or 3 hard boiled eggs, peeled
1 large avocado, diced
3 tablespoons freshly grated Parmesan cheese
1/4 cup chopped pistachios
Chives, chopped, for garnish, optional

For the dressing:

2 tablespoons olive oil
1 tablespoon lemon juice
1 small clove garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt and black pepper

Instructions

Preheat oven to 400 degrees F.
Place the asparagus on a large baking sheet, drizzle with olive oil, then toss until well coated. Spread the asparagus in a single layer and season with salt and pepper. Place the baking sheet in the oven and roast for 12 to 15 minutes or until tender, but still crisp. Don’t overcook.
While the asparagus is roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, and honey. Season with salt and pepper.
Transfer the asparagus to a platter. Drizzle with a little dressing.
Use a microplane to grate the hard-boiled eggs over the asparagus. Top with diced avocado, Parmesan cheese, and chopped pistachios. Drizzle with a little more dressing and season with salt and pepper, to taste. Garnish with chives, if using. Serve immediately.

Notes

You can use 2 or 3 hard-boiled eggs. This salad is best the day it is made.

Nutrition