Ingredients
6 eggs, hard-boiled with yolks removed
1 lb asparagus
¼ tsp salt
¼ tsp black pepper
6 oz lettuce mixture
1 avocado
4 oz grated parmesan or feta
4 watermelon radishes, thinly sliced
1 cup sugar snap peas
2 tbsp green onions, thinly chopped
Dressing
½ cup avocado oil
⅛ cup white balsamic
⅛ cup lemon juice
1 ½ tsp dijon mustard
¼ cup basil
1 tsp honey
¼ salt
¼ black pepper
Directions
- Blend all the ingredients for the dressing in a blender or thoroughly whisk together. Store in an airtight container in the fridge.
- Place the asparagus on a baking sheet, and season lightly with sprayed olive oil and salt and pepper. Roast asparagus at 425 F for 9-12 minutes until crispy.
- Use a large serving bowl and assemble the lettuce first and top with asparagus, avocado, parmesan, radishes, peas, and green onions. Serve alongside the dressing.
Nutritional info per serving: Serves 6
Calories: 350
Protein: 9 g
Fat: 24 g Carbs: 28 g