Zucchini and asparagus salad with egg
Eating greens has never looked so good! This veggie-packed salad is full of fresh produce and delicious flavour.
- 4 eggs
- 1 cup (120g) frozen peas
- 2 zucchini, peeled into ribbons
- 1 bunch asparagus, woody ends trimmed, finely shaved lengthways
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbs apple cider vinegar
- 1 tbs honey
- 1 tbs wholegrain mustard
- 1 head green oak leaf lettuce, leaves separated
- 1/2 cup (70g) hazelnuts, toasted, coarsely chopped
Cook eggs in a saucepan of boiling water for 6 mins for soft yolks or until cooked to your liking. Refresh under cold water.
Meanwhile, cook the peas in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well.
Place the zucchini, asparagus and peas in a large bowl. Combine the oil, vinegar, honey and mustard in a screw-top jar. Season. Seal and shake well to combine. Drizzle half the dressing over the zucchini mixture. Gently toss to combine.
Arrange the lettuce on a serving platter. Arrange zucchini mixture over the lettuce. Sprinkle with hazelnut. Peel each egg and cut in half. Arrange over the salad. Season. Drizzle with the remaining dressing to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.