Spring Veggie Salad with Smoked Salmon, Egg and Crispy Shallots

Download the MIND Diet Spring Veggie Salad

This Spring Veggie salad is so elegant, beautiful and a perfect meal for a lunch with friends. A fresh, flavor-packed salad with soft-boiled eggs, crisp veggies, and a brain-loving vinaigrette.

PREP TIME: 15 minutes

COOK TIME: 5-7 minutes 

SERVES: 4 

MIND POINTS: 1 EVOO, 1 LG, 2 OV, 0.5 Fsh

INGREDIENTS: 

• 1 bunch asparagus, trimmed

• 2 shallots, thinly sliced

• 1 tablespoon flour or cornstarch

• ¼ cup extra-virgin olive oil or avocado oil

• 4 cups arugula

• ½ cup sliced radishes

• ½ cup pickled red onions

• 4 soft-boiled eggs, sliced into quarters

• 8 oz smoked salmon, sliced (2 oz per person)

• ¼ cup chopped fresh dill or favorite fresh herbs

• Sprinkle of everything bagel seasoning

FOR THE VINAIGRETTE

• 4 tbsp extra virgin olive oil

• 2 tbsp lemon juice

• 2 tsp Dijon mustard

• 1 teaspoon honey

• ¼ tsp salt

• pepper to taste

DIRECTIONS: 

1. Blanch the asparagus: Bring a pot of water to a boil. Add asparagus and cook for 1–2 minutes until just tender. Transfer to an ice bath to cool, then slice into bite-size pieces.

2. Make the shallots: Using a sieve or strainer, gently toss sliced shallots with flour or cornstarch, shaking off any excess. Heat the oil in a small skillet or saucepan over medium heat. Add shallots slowly, making sure not to overcrowd, stirr frequently, for 5 minutes. Reduce heat if browning too quickly — they should turn golden, not dark brown. Once crispy and lightly golden, transfer to a paper towel-lined plate. Sprinkle with a pinch of salt (optional).

3. Make the vinaigrette: Whisk or shake together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

4. Assemble the salad: Layer the arugula, asparagus, radishes, and pickled onions. 

5. Drizzle the vinaigrette and gently toss to coat. 

6. Add the sliced eggs, smoked salmon pieces and dill.

1. Top with the crispy shallots

NUTRITION FACTS: