Soft poached eggs, slightly salty grilled asparagus, creamy avocado and a zingy dill dressing make up a pretty dreamy team in this super duper delicious recipe. I reckon it is the perfect high-protein, post-workout poached avocado salad recipe that happens to be packed with delicious flavour, too. I love it big time!
There are two tips with this recipe:
1st Tip: When you are grilling the asparagus (or any other green veg such as broccoli or courgettes), try splashing the grill pan with a little water every now and then. By creating a little steam, this will help to cook the vegetables through while still ensuring that you get that lovely blackened grilled taste at the same time.
2nd Tip: Poaching eggs is so easy, you don’t need a special poaching pan or any such gadgets. All you need is a pan of boiling water and a slotted spoon or a spatula with holes in it. You don’t need to swirl the water, wrap your eggs in cling film or add vinegar to the water or ANYTHING. Just gently crack the eggs into the pan, simmer for a couple of minutes and remove with your spoon. Simple as that, the perfect poached egg recipe!
I really hope you enjoy this protein-rich, super healthy salad recipe – it is packed with good fats, vitamins and minerals so will certainly do your body the world of good.
Poached Egg, Asparagus + Avocado Salad Recipe
- ½ a fennel bulb, finely sliced lengthways
- 500g (17.5oz) asparagus
- 5 tablespoons of olive oil
- Pinch of salt
- ¼ iceberg lettuce (around 3-4 whole leaves)
- ½ a baby gem lettuce
- 1 avocado, peeled and sliced
- 1-2 poached eggs each
- 15g (0.5oz) dill, finely chopped
- 1 tablespoon of finely chopped parsley
- 2 teaspoons of white wine vinegar
- Juice of half a lemon
- ½ grated/finely chopped garlic
- ½ teaspoon of honey
- Pinch of salt
- Place a grill pan over a medium heat and griddle the fennel for 3-4 minutes on each side until it begins to soften and brown. Remove and set aside.
- Smother the asparagus in 1 tablespoon of the olive oil with your hands so that they are well covered, adding the salt at the same time. Place on the grill pan and toss every couple of minutes until they start to blacken.
- While the asparagus is grilling, prepare the salad by gently tearing the leaves of the iceberg and baby gem lettuce and setting aside in a bowl. Meanwhile, make the dressing by stirring all of the ingredients together in a glass.
- When the asparagus have got some good colour on them – usually after around 5-6 minutes – you may need to give them a little help to cook right through. To do this, just splash around 3 tablespoons of water into the pan. It will sizzle quite a bit but the steam from the water will help to cook them through.
- Dress the salad (keeping some aside to drizzle over the top) and mix through with your hands. Lay onto a plate and place the asparagus on top with the fennel and sliced avocado.
- Bring a pan of water to the boil and gently crack the eggs into it. You don’t need to do a thing to the water before you drop the eggs in (I know some people say you need to swirl it with a spoon first, while I am sure there are other methods, too). Gently simmer the water for a minute or two or until the whites of the eggs are no longer translucent. Remove with a slotted spoon and place over the asparagus. Drizzle the top with the remaining dressing and enjoy!