Fresh & Flavorful Asparagus and Pea Salad with Soft-Boiled Eggs – A Light Vegetarian Meal
This fresh Asparagus and Pea Salad with Soft-Boiled Eggs is a quick, healthy vegetarian meal—perfect for spring lunches, light dinners, or brunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
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
Instructions
This recipe is beginner-friendly and comes together in just a few simple steps:
-
Prepare the Soft-Boiled Eggs:
Boil eggs for 4-6 minutes for soft yolks. Transfer to an ice bath, peel, and set aside. -
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. -
Make the Dressing:
Whisk together olive oil, lemon juice, Dijon, and chopped herbs. -
Assemble the Salad:
Toss the spinach, arugula, asparagus, peas, radishes, and red onion with the dressing. -
Serve:
Plate the salad, top with halved soft-boiled eggs, garnish with herbs, and serve with lemon wedges.
Notes
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.