Fresh & Flavorful Asparagus and Pea Salad with Soft-Boiled Eggs – A Light Vegetarian Meal

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If you’re looking for a light, healthy, and vibrant vegetarian recipe, this Asparagus and Pea Salad with Soft-Boiled Eggs is just what you need. It’s perfect for busy families, spring gatherings, or anyone wanting a simple yet satisfying meal made with fresh, wholesome ingredients.

This salad brings together crisp seasonal vegetables, creamy soft-boiled eggs, and a tangy homemade dressing for a dish that’s as beautiful as it is delicious. It’s quick to prepare and makes a wonderful healthy vegetarian meal for lunch, brunch, or a light dinner.

As a home cook who loves creating easy vegetarian meals from scratch, I’m always looking for recipes that are both nourishing and approachable. This salad is one of my favorites for spring and summer when fresh produce is at its peak. The soft-boiled eggs add a rich, creamy element that pairs perfectly with the bright flavors of the vegetables and dressing.

It’s also quick to prepare, making it ideal for those busy days when you want something homemade without spending hours in the kitchen.

Recipe Highlights & Benefits

• Vegetarian & gluten-free
• Can be made dairy-free by omitting cheese (if adding any)
• High in fiber, protein, and nutrients
• Ready in about 25 minutes, great for quick plant-based dinners or healthy lunch ideas
• Uses simple, fresh ingredients

What You’ll Need – Ingredients Overview

This easy vegetarian dinner idea uses a mix of fresh, wholesome ingredients you can find at any grocery store:

For the Salad:

• Fresh asparagus – trimmed and cut into 1-inch pieces
• Peas – fresh or frozen
• Spinach and arugula – for a peppery, vibrant green base
• Radishes – thinly sliced for crunch
• Red onion – for a little bite
• Soft-boiled eggs – rich and creamy protein
• Salt, pepper, lemon wedges – for seasoning and serving

For the Dressing:

• Extra-virgin olive oil
• Lemon juice
• Dijon mustard
• Fresh herbs – dill, parsley, or chives for brightness

How to Make Asparagus and Pea Salad with Soft-Boiled Eggs

This recipe is beginner-friendly and comes together in just a few simple steps:

1. Prepare the Soft-Boiled Eggs:
   Boil eggs for 4-6 minutes for soft yolks. Transfer to an ice bath, peel, and set aside.
2. Blanch the Asparagus and Peas:
   Cook the asparagus in boiling water until tender-crisp, then add peas for 1-2 minutes. Cool in an ice bath.
3. Make the Dressing:
   Whisk together olive oil, lemon juice, Dijon, and chopped herbs.
4. Assemble the Salad:
   Toss the spinach, arugula, asparagus, peas, radishes, and red onion with the dressing.
5. Serve:
   Plate the salad, top with halved soft-boiled eggs, garnish with herbs, and serve with lemon wedges.

Serving Suggestions

This fresh salad pairs beautifully with:

• Crusty bread or a warm baguette
• A side of roasted potatoes or sweet potato fries
• A cup of spring vegetable soup for a light yet filling meal

It’s also a lovely addition to a brunch spread or picnic menu.

Skill Level & Prep Time

• Skill Level: Beginner-friendly
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Storage & Meal Prep Tips

• This salad is best enjoyed fresh but can be stored in the fridge for up to 24 hours without the eggs on top.
• The soft-boiled eggs can be made ahead and stored peeled in the fridge for 2-3 days.
• Blanched veggies can also be prepped in advance to save time.

Try These Other Light Vegetarian Recipes:

• Zucchini Vegetable Lasagna
• Healthy Breakfast Hash
• Vegetarian Cabbage Rolls

I hope you love this Asparagus and Pea Salad with Soft-Boiled Eggs as much as we do! It’s a fresh, wholesome dish that’s simple to make and full of flavor. Don’t forget to save this recipe for later or share it with friends who love easy vegetarian meals.

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