The healthiest meals are ones that are packed with greens, and a morning salad is the ideal way to get "all the greens."
I recently learned that during harvest season, asparagus in Germany is called "Spargel" and celebrated in a lively and festive way with dancing, drinking, eating, and games all over the countryside. It's almost like a mini Oktoberfest, complete with a "spargel queen" crowned during the festivities. One year, I had the opportunity to attend one of these festivals and ate so much Spargel that I couldn't imagine eating it again for at least six months.
But now, whenever I see asparagus in the market, I can't help but exclaim "spargel!" It's funny how certain experiences can stick with you for so long. Before I move on to the recipe, I have to take a moment to marvel at the fact that those adventures in Heidelberg took place almost two decades ago. It's amazing how quickly time flies by. Now, let's get to the recipe - this breakfast salad is perfect for starting your day off right with an abundance of greens, including arugula, microgreens, and avocado.
To add some protein, the salad features the most perfectly cooked, soft-boiled eggs and sunflower seeds for some extra crunch. Drizzled with a lemon vinaigrette, this salad will leave you feeling energized and ready to take on the day. It's the perfect way to start a new year and get a healthy and delicious breakfast to fuel your day.
To begin, in a small saucepan over medium-high heat, heat some olive oil. When it's heated, I add the asparagus, season with salt & pepper, and cook for 2-4 minutes, depending on the thickness of the stalks. I leave them aside to cool once they've been cooked. I next make an ice-water bath in a basin while the eggs are cooking. This will halt the cooking process and make the eggs easier to peel.
Once the eggs are boiled to my liking, I transfer them to the ice-water bath and let them cool for a few minutes. As the eggs chill, I create the lemon vinaigrette by mixing all of the dressing ingredients together in a small bowl. The vinaigrette was then left aside. To assemble the salad, I start by dividing up the arugula and microgreens between two bowls. I then add the cooked asparagus and sprinkle sunflower seeds over the top.
Next, I peel and slice the avocado and add a quarter of an avocado to each serving. The eggs are then peeled, cut in half, and added to the salad. I top the salad with the lemon vinaigrette to complete the dish. This breakfast salad is the perfect way to start your day with a delicious and nutrient-dense meal. The greens provide plenty of fiber and vitamins, while the soft-boiled eggs offer a great source of protein.
How to Refrigerate Arugula, Asparagus, and Avocado Breakfast Salad:
To refrigerate it, you can simply place it in an airtight container and store it in the refrigerator. The salad should be consumed within 1-2 days for best taste and freshness.
How to Freeze Arugula, Asparagus and Avocado Breakfast Salad:
Unfortunately, this salad is not suitable for freezing due to the delicate nature of the arugula, asparagus, and avocado. Freezing can cause the greens to wilt and the avocado to become mushy.
How to Reheat Arugula, Asparagus and Avocado Breakfast Salad (If Required):
This salad is best consumed cold, but if you prefer it slightly warmed, you can gently reheat the asparagus in a pan over low heat and add it to the salad. However, do not attempt to reheat the entire salad as the greens and avocado will not hold up well.
Conclusion
This Arugula, Asparagus, and Avocado Breakfast Salad is a delicious and healthy way to start your day. It's flavorful and full of nutrients, simple to make, and can be adjusted to your personal tastes. It's a fantastic alternative to prepare ahead of time for hectic mornings or dinner preparation.
FAQs
Can you use a different dressing for this salad?
Absolutely, you can put any dressing that you like or have on hand. Balsamic vinaigrette or honey mustard dressing would also work well with this salad.
Can you omit the eggs to make this salad vegan?
Yes, you can omit the eggs and add some tofu or chickpeas for protein instead.
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