Asparagus Avocado And Tomato Salad Recipe

🧂 Ingredients

• 4 large eggs
• 1.5 lb (700g) asparagus

  ends trimmed and chopped into 1.5'/4cm pieces
• 1.5 cups (225g) quartered cherry tomatoes
• 2 ripe avocados

  diced
• 1/4 cup (35g) crumbled blue cheese
• 1/3 cup (35g) 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

Instructions

• 1 Fill up a large pot [https://amzn.to/2Uxy6MI] with water and bring it to a boil.
• 2 Carefully place the eggs into the pot and boil for 4 minutes. Next, add the
  asparagus and boil for 2 more minutes.
  
• 3 Meanwhile, fill up another large pot with cold water and ice and keep it handy.
  
• 4 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. 
  
• 5 Gently peel the eggs and cut them in quarters.
  
• 6 In a large salad bowl [https://amzn.to/2SQ30OK], add asparagus, eggs, tomatoes,
  avocado, blue cheese, Brazil nuts, and onion.
  
• 7 Season with sea salt and fresh ground black pepper and drizzle olive oil and
  vinegar.
  
  Gently toss to combine.

Nutrition Info