Classic Summer Salad of Butter Lettuce, Asparagus, and Dijon Maple Dressing
The delicate butter lettuce, crunchy asparagus and the warm hard boiled egg are so perfect together... Adding the new potatoes, avocado and other veggies makes it a total meal... perfect for a hot summer evening on the patio, or a quickly prepared meal for lunch. Gently toss the salad with the dressing in a shallow bowl or arrange ingredients on individual plates and drizzle on the Dijon Maple dressing ... absolutely delicious!
Level: Beginner
SERVES: 4 People
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 Minutes
Ingredients:
1 head of butter lettuce washed and dried
A handful of green beans and asparagus
2 pastured eggs from Heritage Farms
4 campari tomatoes quartered
2 spring onions chopped
1 ripe avocado sliced or cubed
1 mini cucumber chopped
1 Tbsp pumpkin seeds
A handful of baby potatoes
This classic combination of vegetables with a creamy Dijon Salad Dressing is a deliciously satisfying lunch.
Directions:
STEP ONE
Boil the potatoes for 20mins until tender and then chill.
STEP TWO
Cook eggs for 10 mins in boiling water, peeled halved and cooled.
STEP THREE
Blanch the green beans an asparagus in boiling water for 2-3 minutes and chilled under cold running water.
STEP FOUR
In a large shallow salad bowl toss all the vegetables with the Kissed Dijon Maple dressing, add the halved eggs on top, a sprinkle of Maldon Sea Salt and some freshly cracked pepper. Delicious!
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