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Asparagus, Walnut, Egg and Feta Cheese Salad

20 min Mediterranean Lunch Gluten freeHigh proteinQuick & Easy
795
Calories
47g
Protein
65g
Fat
7g
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
  • Feta cheese - 100 g
  • Baby spinach - 20 g (1 cup)
  • Asparagus - 200 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 eggs for 10 minutes, cool, then peel and cut in half
  3. Crush the walnuts and crumble the feta cheese
  4. Arrange the spinach, asparagus, eggs, walnuts and feta in a bowl
  5. Mix together the oil and vinegar and some salt and pepper for the dressing and pour over the salad
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