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fresh asparagus avocado egg salad

Asparagus Avocado Egg Salad

A light and refreshing salad made with tender asparagus, creamy avocado, hard-boiled eggs, and a lemony dressing. Perfect for spring meals, Easter gatherings, or a quick healthy lunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 people
Course: Side Dish, Side dish or light main
Cuisine: Modern Café Style, Spring-Inspired
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 bunch fresh asparagus trimmed and chopped
  • 4 large hard-boiled eggs peeled and quartered
  • 1 ripe avocado cubed
  • 1 cup cherry tomatoes halved (optional)
  • 2 tbsp slivered almonds or toasted walnuts
  • 2 tbsp crumbled feta or shaved Parmesan
  • 2 tbsp fresh herbs dill, parsley, or chives, finely chopped
For the dressing:
  • 3 tbsp olive oil
  • Juice of 1 lemon plus zest, optional
  • 1 tsp Dijon mustard
  • ½ tsp honey or maple syrup
  • Salt and black pepper to taste

Method
 

Boil the eggs
  1. Place eggs in a pot of cold water, bring to a boil, then simmer for 10 minutes. Transfer to ice water, peel, and cut into quarters.
Cook the asparagus
  1. Boil water in a large pot, add chopped asparagus, and cook for 2–3 minutes until tender-crisp. Transfer immediately to a bowl of ice water, then drain and pat dry.
Prepare the dressing
  1. In a small bowl, whisk olive oil, lemon juice, mustard, honey, salt, and pepper until smooth.
Assemble the salad
  1. In a large mixing bowl, combine asparagus, eggs, avocado, and tomatoes. Pour the dressing over and gently toss.
Add toppings
  1. Sprinkle with almonds, cheese, and fresh herbs. Serve immediately.

Notes

  • Make sure the avocado is ripe but still firm—it should hold its shape in the salad.
  • Don’t skip the ice bath for the asparagus. It keeps the color bright and the texture crisp.
  • If making ahead, store the dressing separately and add avocado right before serving to prevent browning.