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Zucchini and asparagus salad with egg recipe
Zucchini and asparagus salad with egg recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Zesty zucchini and asparagus salad with boiled eggs - a refreshing delight!
Ingredients:
  • 70g hazelnuts
  • 4 eggs
  • 120g pea
  • 2 zucchini, peeled into ribbons
  • 1 bunch asparagus, woody ends trimmed, finely shaved lengthways
  • 60ml olive oil
  • 40.00 ml apple cider vinegar
  • 28.60 gm honey
  • 23.40 gm wholegrain mustard
  • 1 head green oak leaf lettuce, leaves separated
Instructions:
  • Boil eggs in a saucepan for 6 minutes for soft yolks or until desired doneness. Then, cool them quickly in cold water.
  • Cook the peas in a large saucepan of boiling water for 2 minutes or until heated through, then refresh them under cold water and drain well.
  • In a large bowl, mix zucchini, asparagus, and peas. In a screw-top jar, combine oil, vinegar, honey, and mustard. Add seasoning, seal, and shake vigorously. Pour half of the dressing over the veggies and toss gently to coat.
  • Place the lettuce on a platter, layer the zucchini mixture on top, sprinkle with hazelnuts, halve the eggs, add them to the salad, season, and drizzle with the remaining dressing before serving.

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