1.5lb (700g) asparagusends trimmed and chopped into 1.5'/4cm pieces
1.5cups (225g)quartered cherry tomatoes
1/4cup (35g)crumbled blue cheese
1/3cup (35g)raw Brazil nuts or pecansroughly chopped
1/2small red onionfinely sliced
2Tbspextra virgin olive oil
2Tbspapple cider vinegar
Sea salt and ground black pepperto 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.
Please read the Tips & Tricks in the article before making this asparagus avocado and tomato salad recipe. Below is just a summary:
You can blanch, sautee or grill the asparagus for this salad. But the last two methods might extend the cooking time. Blanching asparagus is quicker and easier.
You can add or replace any veggies, as long as they are Keto-friendly. If dieting is not important to you, then you can add or replace the existing with any of your favorite veggies (eg. bell pepper, broccoli, celery, cucumbers etc).
Replace the cheese with your favorite, if needed. Parmesan and Pecorino are good ideas.
There's no dressing in this asparagus avocado and tomato salad, but you can use the one in this recipe if you can't imagine a salad without dressing.