Asparagus Avocado Tomato Salad


This asparagus avocado and tomato salad takes about 15 minutes to make. It’s a super easy Keto recipe, healthy and incredibly tasty.

This recipe comes to us from Blondelish.

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Serves 4

  • 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

 

1. Fill up a large pot 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, 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.

8. Gently toss to combine and enjoy!

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Nutrition Information

Asparagus Avocado Tomato Salad

Servings per Recipe: 4

Amount per Serving

Calories:  441

Calories from Fat:  315

Total Fat:  35g

Saturated Fat:  7g

Cholesterol:  170mg

Sodium:  198mg

Potassium:  1113mg

Carbohydrates:  20g

Dietary Fiber:  11g

Protein:  15g

Sugars:  6g

Vitamin A:  40%

Vitamin C:  40%

Calcium:  15%

Iron:  31%

View Our Nutritional Guidelines

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