Chopped Asparagus Nicoise Salad
Course: Salad
Keyword: antioxidants, asparagus, capers, nicoise, salad
Calories: 288kcal
Author: This recipe is loaded with antioxidants
- 1 tablespoon white balsamic vinegar
- 1 teaspoon red wine vinegar
- 1/2 teaspoon sea salt
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh minced thyme
- 1 tablespoon fresh minced basil
- 2 tablespoons olive oil
- 1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 8 cups lettuce leaves (Romaine, Butter or Red Leaf), torn or chopped
- 1/2 cup Kalamata olives
- 1/4 cup diced red onion
- 1 tablespoon capers, drained
- 4 medium hard-boiled eggs, peeled and quartered
- 2 medium tomatoes, cut into 8 wedges
Whisk together the vinegars, salt, honey, mustard and fresh herbs. Drizzle in the olive oil while whisking vigorously to emulsify. Set aside.
Bring a pot of lightly salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender but still firm. Remove and rinse under cold water to stop from cooking further.
Toss together asparagus, lettuce, olives, onion and capers with half the prepared dressing. Place the salad mixture on a serving platter and arrange eggs and tomatoes around the outer edge. Serve additional dressing on the side in a small serving bowl.
Calories: 288kcal | Carbohydrates: 17g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 212mg | Sodium: 822mg | Fiber: 6g | Sugar: 2g