Blog Meal Plan Asparagus, Potato and Egg Salad with Walnuts and Mint Asparagus, Potato and Egg Salad with Walnuts and Mint

Asparagus, Potato and Egg Salad with Walnuts and Mint

30 min Lactose free Lunch Dairy freeGluten freeHigh proteinLactose free
Asparagus, Potato and Egg Salad with Walnuts and Mint
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:

  1. Boil or steam the asparagus for around 7 minutes, or until just softened, then cut into 4cm pieces
  2. Boil the new potatoes until cooked, and boil the egg for 7 minutes. Crush the walnuts
  3. Arrange the spinach, potatoes, asparagus, walnuts and egg in a bowl, sprinkle the chopped mint over
  4. Mix together the oil and vinegar and a little salt and pepper for the dressing and pour over the salad

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