High-Protein Spring Salad with Green Asparagus
A salad that will make you smile! Perfect for spring and packed with protein from quinoa, eggs, and seeds. Featuring seasonal vegetables like asparagus and sugar snaps, and healthy fats from avocado and olive oil. Light, nourishing, and ideal for a healthy lifestyle.
Ingredients
Serves 2:
- 150 g quinoa
- 100 g green asparagus (cut into pieces of approx. 3 cm)
- 100 g sugar snap peas
- 1 avocado
- 75 g rocket or baby spinach
- 2 (or 4) boiled eggs
- 2 tbsp pumpkin seeds
- 1 tbsp hemp seeds or chia seeds
Optional: salmon, chicken, or tofu (for extra protein)
Dressing
- Juice of ½ lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Optional: fresh herbs like dill or chives
Preparation
Cook the quinoa according to the package instructions and let it cool. Blanch the asparagus and sugar snaps for 2–3 minutes in boiling water, then rinse with cold water to keep them crisp and bright green.
Boil the eggs for about 7 minutes. Slice the avocado. Divide all ingredients over two plates.
Mix the lemon juice with olive oil, salt, and pepper to make a simple dressing, and drizzle over the salads. Sprinkle with seeds and garnish with fresh herbs, if desired.
