Asparagus and Avocado Potato Salad Recipe with Poached Egg and Salmon
Power packed and super food filled, this Asparagus and Avocado Potato Salad with Poached Egg and Salmon will fast become the "brinner"of your dreams.
Servings: 4 servings
Ingredients
- 1 kg small potatoes
- 1 tablespoon olive oil
- 2 lbs asparagus woody ends removed and halved
- 10 oz sugar snap peas approximately 2 cups
- salt + pepper to taste
- 4 green onions chopped
- 1 cup parsley roughly chopped
- ½ cup mint roughly chopped
- ½ small white onion sliced
- 1 lemon large, Juice + zest
- 4 tablespoon olive oil
- ½ cup pomegranate arils
- 2 heirloom tomatoes chopped
- 2 avocado
- 4 eggs poached, fried or soft boiled
FOR THE SALMON
- 1 lb salmon fillets
- 1 tablespoon olive oil
- salt + pepper to taste
- ½ teaspoon garlic salt or cajun seasoning
Instructions
- Bring a large pot of salted water to a boil. Halve or quarter the potatoes and transfer to the pot of boiling water. Boil potatoes just until fork tender- approximately 20 minutes (although cooking times may vary). When finished cooking, drain and run under cold water to stop cooking. Transfer to a large mixing bowl and set aside.
- Heat a large skillet over medium-high heat and add the olive oil to the skillet. Add the asparagus and sugar snap peas to the skillet and season with salt and pepper. Sauté for approximately 5 minutes, or until vegetables are warmed through but not mushy. Remove from heat and transfer to the bowl with the cooked potatoes.
- To the same bowl add the chopped green onion, chopped parsley, mint, white onion, lemon juice and zest and olive oil. Gently toss to combine.
- Heat a medium-size skillet over medium-high heat with one tablespoon olive oil. Season salmon fillets with salt, pepper, and cajun seasoning and transfer to warm skillet. Cook salmon for approximately 3-4 minutes per side (cooking time will vary depending on the thickness of fillets).
- Meanwhile, as the salmon finishes cooking, transfer cooked potatoes and vegetables to a large serving bowl and top with pomegranate arils, chopped avocado, and tomatoes.
- Add the salmon to the potatoes and top with prepared eggs.
- Garnish with fresh cracked pepper.
Nutrition
Calories: 845kcal | Carbohydrates: 66g | Protein: 45g | Fat: 48g | Saturated Fat: 7g | Cholesterol: 226mg | Sodium: 459mg | Potassium: 3135mg | Fiber: 23g | Sugar: 14g | Vitamin A: 5050IU | Vitamin C: 143.6mg | Calcium: 270mg | Iron: 18.5mg
