| Level: | Easy |
| Total: | 45 min |
| Prep: | 40 min |
| Cook: | 5 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 40 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup finely diced red onion
- 2 large eggs
- Kosher salt
- 1 bunch asparagus, trimmed
- 1 teaspoon dijon mustard
- 2 tablespoons champagne vinegar
- 1 lime (1 teaspoon grated zest, plus the juice)
- 1 teaspoon sugar
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 head Bibb lettuce, torn
- 1 cup diced radishes (from 1 bunch)
- 1 14-ounce can hearts of palm, drained and thinly sliced
- 1/2 English cucumber, seeded and diced
- 1 cup grape tomatoes, halved
- 6 to 8 spears baby corn, diced
- 2 Hass avocados, diced
Instructions
- Soak the onion in cold water, 15 minutes. Meanwhile, hard-boil the eggs: Put the eggs in a saucepan and cover with cold water; bring to a boil and cook 2 minutes. Remove from the heat, cover and let sit 10 minutes. Remove with a slotted spoon to a bowl of ice water. Return the water to a boil and season with salt. Add the asparagus and cook 2 minutes. Drain and transfer to the ice water.
- Make the dressing: Whisk the mustard, vinegar, lime zest and juice, and the sugar in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
- Drain the asparagus and chop. Toss the lettuce, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn and avocados in a large bowl. Peel and chop the eggs and drain the onions, then add to the salad. Add the dressing and toss. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 298 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 9 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 62 mg |
| Sodium | 833 mg |
| Serving Size | 1 of 6 servings |
| Calories | 298 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 9 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 62 mg |
| Sodium | 833 mg |
Reviews
Gave it four star because I didn’t make the dressing, so I can’t speak to that. I had leftover lemon and herb vinaigrette which I dressed the salad with. I love the fresh combination of ingredients. The picture showed capers which I added. I omitted the avocado because I didn’t have one. I also added blue cheese crumbles that I needed to use up. I think feta or fresh mozzarella would also work. To my taste, this is a great combination that you could tweak to what’s in the fridge. It’s a nice salad that contains more veggies than lettuce.
The ingredients in this recipe included everything I love. I was expecting a fabulous flavor. This was good, but time consuming for the taste reward I got in the end. I didn’t think the vinaigrette was any better than my simple oil, vinegar, S & P, and Parmesan one. Granted, I didn’t have baby corn, and subbed zucchini for the cucumber, but I’m not sure now I would buy them just for this. The very appealing picture showed capers, which would have added a lot. Sorry I didn’t notice that before I made it because I had some in the refrigerator. I will probably make it again with some tweaks, but unless it’s a lot better, that will be it.