Young asparagus salad with potatoes, avocado and arugula

4 servings

20 minutes

This salad of young asparagus with potatoes, avocado, and arugula is a vibrant embodiment of spring freshness and flavor. It hails from Yugoslav cuisine, where simple yet rich ingredients combine into harmonious dishes. Tender green asparagus, lightly sautéed, reveals its subtle nutty aroma. Potatoes add heartiness to the salad while avocado provides a creamy texture. Soft-boiled eggs add tenderness and arugula gives a peppery bite. A dressing based on lemon juice or balsamic vinegar completes the dish with a refreshing tang. This salad is perfect as a light lunch or an elegant appetizer for dinner, highlighting the natural flavors of the ingredients.

Energy value per serving

• Calories: 303.7
• Proteins: 7.5g
• Fats: 20.8g
• Carbohydrates: 21.8g

Ingredients

• Avocado: 0.5 pc
• Potato: 4 pc
• Arugula: 1 bunch
• Chicken egg: 2 pc
• Green onions: 1 bunch
• Olive oil: 3 tbsp
• Sugar: to taste
• Balsamic vinegar: 1 tbsp
• Green asparagus: 1 bunch

Cooking steps

1. We wash and boil potatoes and eggs (soft-boiled).

   Required ingredients:

   • Potato: 4 pieces
   • Chicken egg: 2 pieces

2. We wash and sauté young asparagus for 3 minutes.

   Required ingredients:

   • Green asparagus: 1 bunch

3. We chop half an avocado, a bunch of green onions, potatoes, asparagus, eggs, and add arugula.

   Required ingredients:

   • Avocado: 0.5 piece
   • Green onions: 1 bunch
   • Potato: 4 pieces
   • Green asparagus: 1 bunch
   • Chicken egg: 2 pieces
   • Arugula: 1 bunch

4. Preparing the dressing. Either lemon-mustard or based on balsamic vinegar, sugar, and olive oil.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Balsamic vinegar: 1 tablespoon
   • Sugar:  to taste