This super flavorful Asparagus Avocado Egg Salad is made with super simple ingredients. All the nutritious goodness of an avocado mixed with hard-boiled eggs, crunchy asparagus and fragrant cilantro and green onion. Perfect for busy weeknight dinner or potluck contribution. This salad will fill you up fast! Enjoy
Avocados are so versatile, very creamy and absolutely delicious. Did you also know they are super nutrient dense? They have all those healthy fats nutritionists keep talking about that supports the detoxification of the liver, weight loss and and helps your brain focus.
Here are some of the most abundant nutrients, in a single 3.5-ounce (100-gram) serving (3):
Vitamin K: 26% of the daily value (DV)
Folate: 20% of the DV
Vitamin C: 17% of the DV
Potassium: 14% of the DV
Vitamin B5: 14% of the DV
Vitamin B6: 13% of the DV
Vitamin E: 10% of the DV
It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin).
This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber, so there are only 2 "net" carbs, making this a low-carb friendly plant food.
Eat your healthy fats! ...but what does that even mean? It means that avocados, nuts and seeds and salmon , etc. The Bottom Line is that avocados are an excellent food, loaded with nutrients, many of which are lacking in the modern diet. They’re weight loss friendly, heart healthy and, last but not least, taste incredible. When I test my client's DNA from the hair, many of them are deficient in healthy fats, so get yours in today!
1 large avocado
1 lbs asparagus
1/2 cup chopped cilantro
2 stems green onion
2 Tbsp olive oil
Preheat oven to 400F and bring water to the boil in a small pot.
Trim dry ends of asparagus, add to a baking sheet ( I prefer glass) in one layer and drizzle with a little bit of avocado oil and sprinkle with sea salt. Massage in oil and salt and then roast for 10-15 minutes depending on thickness.
Add eggs to boiling water and cook for 8 minutes.
In the meantime, half, pit, peel and cube avocado and add to a large mixing bowl.
Wash, dry and chop cilantro and add to avocado.
Cut up roasted asparagus into bite size pieces and add to other ingredients.
Cut up green onions.
Peel and cut eggs into wedges and add to mixing bowl.
In a small seal-able glass container or jar shake together juice of whole lemon, olive oil, sea salt and pepper, then drizzle over salad and toss well.
Serve immediately or store in an airtight container in the fridge for up to 12 hours.
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