Name: Asparagus and Egg Salad with Tangy Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 4 oz smoked salmon; 1 cup asparagus; 2 cup romaine lettuce; 0.5 cup cherry tomatoes; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper

Asparagus and Egg Salad with Tangy Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Asparagus and Egg Salad with Tangy Vinaigrette

Blanched asparagus and jammy boiled eggs are tossed with smoked salmon over crisp lettuce, finished with a bright and zesty lemon-Dijon vinaigrette.

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NUTRITION

Protein

45.1g

Fat

30.3g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 oz smoked salmon

1 cup asparagus

2 cup romaine lettuce

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of water to a boil, carefully lower the eggs in, and simmer for 7 minutes for a jammy yolk.
2
Prepare an ice bath and transfer the eggs immediately to cool before peeling and halving.
3
In the same boiling water, blanch the trimmed asparagus for 2-3 minutes until bright green and tender-crisp.
4
Whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and black pepper in a small bowl.
5
Arrange the chopped romaine lettuce and halved cherry tomatoes in a large bowl.
6
Top the greens with the blanched asparagus, smoked salmon ribbons, and halved boiled eggs.
7
Drizzle the tangy vinaigrette over the salad just before serving.