| For the asparagus | ||
|---|---|---|
| 3⅜ cups | Asparagus, green, raw | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 pinch | Pepper, black, ground | |
| 1 tbsp | Avocado Oil | |
| For the rest of the salad | ||
| 4 (ea. 1.76 oz) | Egg, large | |
| 1 (ea. 7.09 oz) | Avocados, raw | |
| ¼ cup | Dill Weed, dried | |
| 3 tbsp | Lemon juice, fresh cold-pressed | |
| 2 tbsp | Avocado Oil | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| ⅛ tsp | Pepper, black, ground | |
| 33.71 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:8.40 oz (calculated)Notes: 1 cup of salad plus 1 egg
- Temperature: 400 °F
- Line a baking tray with parchment paper.
- Spread the asparagus on the baking tray.
- Season with oil and pepper and toss with the olive oil, so that all stalks are nicely coated.
- Bake in the oven until tender. This should take 5 to 10 minutes, depending on the thickness of your asparagus stalks.
- Cook hard-boiled eggs with your preferred method. Peel them and cut them in wedges.
- Cube the avocado and chop the dill.
- Cut the roasted asparagus into bite-sized pieces.
- In a mason jar (or other sealable container) shake together the lemon juice, olive oil, salt and pepper.
- In a large bowl, combine the asparagus, avocado, dill and dressing.
- Serve topped with one egg per serving. Alternatively, add the eggs to the salad and toss them in the dressing, too.
- We like to bring a bit of water to a boil in a pot, about 1/2 in (1.25 cm) high. Then add the raw eggs, cover with a lid and steam for 8 to 10 minutes. Drain the hot water and fill the pot with cold water. Drain, then crack each egg on the top and bottom and fill the pot with cold water again. Let sit until the eggs have cooled down. Now crack the sides of the eggs, too. The shell should slip off easily.
- It's best to enjoy this salad fresh, but you can store it in an airtight container in the fridge for half a day. So you can definitely make it the day before to enjoy for lunch.
Preparing the asparagus
The salad
Hard-boiled eggs
Meal prep tip
- Calorie count275 kcal
- % of calories by macros
Fat 72.7 % 200 kcal 22.6 g Net Carbs 8.0 % 22 kcal 5.5 g Dietary Fiber 4.4 % 12 kcal 6.2 g Protein 14.9 % 41 kcal 10.4 g - Approx. WW SmartPoints™5.8
- Cholesterol 186 mg
- Sodium 267.2 mg
- Fat 22.6 g
- Saturated Fat 3.9 g
- Trans Fat 0 g
- Carbohydrates 11.7 g
- Dietary Fiber 6.2 g
- Total Sugars 2.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 10.4 g
- Calcium 117 mg
- Iron 5.1 mg
- Magnesium 51.1 mg
- Potassium 656.1 mg
- Zinc 1.7 mg
- Vitamin A (Retinol Equivalents) 135.6 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 17.3 mg
- Folate 125.5 mcg
- Folic Acid 0 mcg