Egg, Asparagus and Rocket Salad with a Mustard Dressing

Name: Egg, Asparagus and Rocket Salad with a Mustard Dressing
Cuisine: European
Ingredients: (serves 1); 2 boiled eggs, peeled and sliced (I boil mine for 8 minutes); 5 cherry vine tomatoes, halved; 4 asparagus, tips only (see notes); Big handful of rocket leaves; 1 tbsp olive oil; 1 tsp honey mustard (if you need to make your own just add Dijon then half a teaspoon of honey); Good pinch of sea salt; Pinch of fresh black pepper; Click to print (Opens in new window)

5 steps

Updated at: Thu, 17 Aug 2023 05:33:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories280.2 kcal (14%)

Total Fat22.7 g (32%)

Carbs6.2 g (2%)

Sugars4.3 g (5%)

Protein12.4 g (25%)

Sodium309.9 mg (15%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2eggs

boiled, peeled and sliced, I boil mine for 8 minutes

5cherry vine tomatoes

1 Tbspolive oil

1 tsphoney mustard

if you need to make your own just add Dijon then half a teaspoon of honey

sea salt

fresh black pepper

Instructions

Step 1

Start by adding the tomatoes to a bowl, add a good pinch of sea salt over them. Give them a stir and if you can leave them for about 10 minutes. This will release their juices and make them sweeter.

Step 2

To a bowl add the rocket leaves. Add the tomatoes but leave the juices that have been released in the bowl.

Step 3

Add the sliced egg and asparagus tips to the salad.

Step 4

Add the olive oil and honey mustard to the bowl with the tomato juices. Give it a stir to combine, Drizzle the dressing over the salad and finish off by sprinkling some pepper of the egg. Enjoy 😊

Step 5

Note – To get just the asparagus tips hold each end of the asparagus and bend towards each other, it will naturally snap in the right place. I use the left over stems to make soup.