This salad screams summer and makes for a light lunch. I say it serves two; others say it serves one. Either way this asparagus, edamame and egg salad is not your average salad and is bursting with freshness and flavour.


Asparagus, Edamame and Egg Salad

Summer in a salad, this asparagus, edamame and egg salad is fresh, bright and tasty.
Course: Mains, Sides
Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free, Vegetarian, Wheat Free
Servings: 1 people


  • 1 bunch asparagus
  • 1 C edamame beans
  • 2 C rocket
  • 6 strawberries
  • 2 soft-boiled eggs

Balsamic Vinaigrette

  • 3 tbsp olive oil
  • 1 tbsp Balsamic Vinaigrette
  • 1/4 tsp mustard powder
  • 1/4 tsp Garlic Powder
  • salt and pepper to taste


  • Cut the asparagus into pieces, aprox 2.5cm in length. Prepare an ice bath by adding ice and water to a bowl.
  • Bring a medium pot to boil on the stove and blanch the asparagus for 1 minute. Remove, drain and add to the ice bath to cool.
  • Refill the pot with hot water, bring to a boil and add the edamame beans. Boil for 4 minutes, remove, drain and add to the ice bath. If you are using edamame beans in their shell, you can pop them out once they’ve cooled.
  • Slice the strawberries and add them to a bowl with the rocket and cooled asparagus and edamame. Cut the soft-boiled eggs in half and add to the salad.
  • Make the vinaigrette by whisking all the ingredients together. Pour over the salad and serve.


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