Helllloooooo!! I am back and refreshed after a very long weekend full of doing things like gobbling scones and cake. Because calories don’t count on Mother’s Day. Right?
So in the name of having a healthy week of balance, here is one of the salad recipes that I know I have been promising, promising. And this is the right time for this one, because I named it a “Spring Salad”. And well, Spring is coming to a close. So enjoy the beautiful flavors of sweet asparagus and peas, tender butter lettuce and creamy avocado tossed with a fresh mint vinaigrette while May still lingers. I love the addition of the soft boiled eggs because they not only compliment the rest of the salad, but they can make the salad a full meal.
I hope that you all had a beautiful Mother Day- thank you to my wonderful family for making it such a special day for me. I even got a nap ☺
Spring Salad, serves 4
-½ lb of asparagus, trimmed and sliced into ½ long pieces
-2 cups fresh peas (shelled) ( I know they have these at Trader Joes and Costco)
-6-7 leaves of fresh Butter Lettuce
-1 cup full of mache or mixed greens
-1 large avocado, peeled and diced
-½ cup mint vinaigrette
-4 soft boiled eggs
-1 medium shallot, finely diced
-¼ cup fresh mint
-3 Tbs red wine vinegar
-¼ cup olive oil
-Kosher salt and freshly ground black pepper
1) Bring a large pot of salted water to a boil. Add the asparagus and peas. Boil for two minutes until the vegetables are bright green.
2) Meanwhile, prepare an ice bath.
3) Strain the vegetables and immediately plunge them into the ice bath. When the vegetables have cooled completely, drain them again and set aside.
4) In a small bowl, whisk together the shallot, mint, vinegar and olive oil. Season to taste with kosher salt and pepper.
5) Toss together the peas and asparagus with the vinaigrette and season with kosher salt and pepper.
6) On a platter, place the tender lettuce leaves to form a bowl.
7) Gently pour the asparagus and peas into the lettuce bowl.
8) Top with the chunks of avocado and sprinkle them with a tiny bit of kosher salt.
9) I then placed the soft boiled eggs around the edge of the salad, and garnished the top with a few pansy petals for color.Print Recipe
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i looooooooove the green in this salad! so yummy!
This looks so fresh! Love this idea!
This is a gorgeous spring salad! I love the addition of hard boiled eggs; a great source of protein. I can’t wait to make this salad. Thanks Heather!
oh good Allison! Thank you 🙂
This looks so refreshing!
thanks Vicki- that’s what I was going for. A yummy way of lightening up!
YUM – this looks SO delicious!! I was able to eat a banana yesterday, so there’s hope for my eating future! 🙂 Can’t wait to make this in the near future … so pretty and l i ove the pop of color with the yellow in the eggs against the green. Lucious!
I am so glad to hear that K! You must be wasting away!
I love everything about this salad, Heather. So pretty, so fresh, so healthy!
Thank you so much Susan!
Down 14 pounds so far … in 14 days 🙂 I think the juice diet is much easier! haha
HOLY COW!! It might be a toss up- at least you can sleep through the hunger 🙂
Sleep? What’s that?! I had only a total of 4 hours in the first 9 days! And the last week only getting a few hours at a time at night, up all day – I made mashed Yams and they tasted divine, ate some avocado today – nice to eat something different other than JellO!! 🙂
Such a vibrant spring salad!! Love that you added the egg too 🙂
This salad is stunning! I typically have a salad as a meal every day so I can get sick of the same ol ingredients. Yours definitely includes a lot of different veggies and flavors than I’m used to, which is perfect! Your mint vinaigrette sounds amazing, lady! I’ve pinned this in my ‘to try’ board 🙂
thank you so much!!
This looks and sounds so great!! I can’t wait to try it!! Thanks for sharing!
Love it! So fresh and colorful. Can’t wait to try this one!
It’s so pretty!
This makes me want to play with homemade dressings.
The salad looks wonderful. How long do you cook the eggs to make them soft-boiled?
Add the eggs to cool water. Bring just to a boil and then turn the heat off. I let them sit another minute and then open them up 🙂
JUST LOVE THESE RECIPES!!!