Salad - Asparagus, green beans, egg mimosa, and thyme dressing

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the green beans and asparagus in salted water for about 10 minutes or until tender. Drain well and let them cool completely. Hard boil the egg, let it cool, then separate the white from the yolk. Finely chop both, keeping them separate.

Step 2

Place the green beans, asparagus, cherry tomatoes cut in half, olives, chopped arugula, crumbled feta, and the chopped egg white in a bowl. Mix gently.

Step 3

Prepare the dressing by combining olive oil, lemon juice, honey, thyme, salt, and black pepper in a jar. Close the lid and shake well until emulsified.

Step 4

Pour the dressing over the salad, mix gently, then finish with the finely chopped egg yolk sprinkled over the top.