Seared Asparagus Salad (with elimination phase options)
We coined a phrase in my house this week: “snobby salads”. Apparently if it’s fresh, nutrient dense and requires the use of something besides a bowl to prepare, then it’s snobby 😂! Whatevs, I’m loving the seared asparagus, skillet sweet potatoes and 6 minute egg combo in this bad boy!
If you've reintroduced eggs and tomatoes, this salad is great as is! If not, simply remove the tomatoes and eggs, add a fat and protein variety...avocado and shrimp are two of my favorite!
SEARED ASPARAGUS and TOMATOES
•1/2 bunch of Asparagus
•1 tbsp Avocado Oil plus 1 tsp
•Dash of sea salt
•Dash of garlic powder
•1/2 cup Heirloom Tomatoes, halved
Toss the Asparagus spears in one tbsp of the oil and seasonings.
Add the 1/2 tsp Avocado Oil to a skillet and heat to med-high.
Drop the spears in, searing on two sides.
Reduce heat, then cover and cook until crisp-tender.
Remove Asparagus from pan and set aside.
Drop the tomatoes into the remaining oil and seasonings.
Stir, and cook for approx 2 minutes on low-med.
•1 small-medium sweet potatoes, Diced into small pieces
•1 tbsp Extra virgin olive oil
•1 tsp garlic powder
•1/2 tsp sea salt
•1 tsp Oregano
Coat the potatoes in all seasonings.
In a skillet, warm the olive oil to medium then add the potatoes.
Cover and cook until soft.
Uncover and cook until it begins to crisp.
•Seared Asparagus and Tomatoes
•Skillet Sweet Potatoes
•1 cup Arugula
•1 cup baby Spinach
•4 strips Uncured Bacon, cooked and crumbled
•2 cage free eggs, boiled for 6 minutes
•2 tsp Dried Oregano for garnish
•OPTIONAL Balsamic Dressing
Toss the Arugula, Spinach, Asparagus, Tomatoes and Bacon together, and place into a serving bowl.
Peel the eggs and slice in half.
Garnish with dried Oregano
Add optional dressing. The natural flavors are so good on their own! But for variety, a splash of balsamic vinaigrette is amazing with this salad!