727
Calories
41g
Protein
49g
Fat
31g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Egg - 150 g (3 pcs)
- Olive oil - 15 ml (1 tbsp)
- Balsamic vinegar - 30 ml (2 tbsp)
- Walnut - 24 g
- New potato - 160 g
- Mint, chopped - 5 g (1 tbsp)
- Baby spinach - 40 g
- Asparagus - 160 g
How to make:
- Boil or steam the asparagus for around 7 minutes, or until just softened, then cut into 4cm pieces
- Boil the new potatoes until cooked, and boil the egg for 7 minutes. Crush the walnuts
- Arrange the spinach, potatoes, asparagus, walnuts and egg in a bowl, sprinkle the chopped mint over
- Mix together the oil and vinegar and a little salt and pepper for the dressing and pour over the salad
