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Shaved Asparagus Salad with Peanut Dressing

Vibrant and crisp shaved asparagus salad with peanut dressing is perfect for Easter brunch or any springtime gathering. Raw asparagus is paired with cucumber, avocado and egg for a nutritious and flavorful spring dish.
Course Breakfast, Salad
Cuisine Asian
Keyword asparagus brunch recipe, asparagus salad, peanut dressing, raw asparagus salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 259kcal

Ingredients

For the shaved asparagus salad:

  • 12 spears asparagus
  • 1 medium-sized cucumber peeled
  • 1 avocado sliced
  • 4 eggs
  • 1 tablespoon chives chopped
  • 1 tablespoon black and/or white sesame seeds
  • salt and black pepper to taste

For the peanut dressing

  • 2 tablespoons peanut butter
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup

Instructions

Shave Asparagus and Cucumber

  • Using a vegetable peeler, shave the asparagus and the peeled cucumber into thin strips. Transfer to a large bowl and add a bit of salt. Let stand for 5 minutes before straining the liquid.

Make Peanut Dressing

  • In a small jar whisk together peanut butter, sesame oil, soy sauce, lemon juice and maple syrup. Add a little water to make the dressing pourable.

Poach Eggs

  • In a medium-sized saucepan, bring water to a boil. Beat an egg into a small ceramic or metal ramekin and place it in the water. Cook for 3 minutes, remove from water and use a tablespoon or a spatula to get the egg out. Done!*

Assemble The Salad

  • Strain the liquid from the asparagus cucumber mixture and stir in half of the peanut dressing. Divide into 4 bowls and top each bowl with 1/4 sliced avocado and a poached egg.
  • Drizzle with the rest of the dressing and garnish with chopped chives and black and/or white sesame seeds. Season with salt and freshly ground black pepper to taste. Enjoy!

Notes

*Use this method to cook up to 4 eggs at the same time, just make sure the ramekins are steadily placed on the bottom of the saucepan.

Cook’s Tips

  • The salad is best fresh but you can store leftovers in the fridge for up to 2 days. Make sure to store the dressing separately from the salad.
  • Use the peanut dressing for other salads, buddha bowls, roasted or raw veggies.
  • When you shave cucumber, you will eventually end up with the seed core. Discard it.
  • You can use spiralizer for both asparagus and cucumber instead of vegetable peeler to make the salad even more pretty.

Recipe Variations

  • To make this salad vegan simply skip the egg.
  • This asparagus salad tastes great with Buddha bowl tahini dressing.
  • You can top the salad with toasted chopped peanuts for an extra crunch.

Nutrition

Calories: 259kcal | Carbohydrates: 12g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 356mg | Potassium: 488mg | Fiber: 4g | Sugar: 5g | Vitamin A: 420IU | Vitamin C: 9.3mg | Calcium: 70mg | Iron: 1.8mg