Repices Asparagus Avocado And Tomato Salad


4 large eggs
1.5 lbs. (0.7Kg) asparagus - ends trimmed and chopped into 1.5'/4cm pieces
1.5 cups quartered cherry tomatoes
2 ripe avocados - diced
1/4 cup crumbled blue cheese
1/3 cup raw Brazil nuts or pecans - roughly chopped
1/2 small red onion - finely sliced
2 Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
Sea salt and ground black pepper - to your taste


Fill up a large pot with water and bring it to a boil.
Carefully place the eggs into the pot and boil for 4 minutes. Next, add the asparagus and boil for 2 more minutes.
Meanwhile, fill up another large pot with cold water and ice and keep it handy.
As soon as the eggs and asparagus are done cooking, place them into the ice bath for 5 minutes to halt the cooking process. Drain and set aside.
Gently peel the eggs and cut them in quarters.
In a large salad bowl, add asparagus, eggs, tomatoes, avocado, blue cheese, Brazil nuts, and onion.
Season with sea salt and fresh ground black pepper and drizzle olive oil and vinegar.
Gently toss to combine and enjoy!
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