Spring Salad with a Mustard Vinaigrette

Thank you so much for stopping by the blog today! I have an amazing recipe for you that I shared on my instagram yesterday. This Spring Salad with asparagus, hard boiled eggs, avocado, goat cheese, butter lettuce then topped with a mustard vinaigrette is one of my favorite salads to make during the Spring. Its light and hearty all at the same time. It can be eaten alone as a delicious lunch or as a great compliment to your main course for dinner. I hope you enjoy this salad as much as my family does and can’t wait to hear what you think!

Salad Ingredients:

1 Head of Butter Lettuce

3 Hard Boiled Eggs

1 Bunch Asparagus

1 Avocado

1/4 Cup Goat Cheese

2 Pieces of Diced Bacon (optional)

Mustard Vinaigrette Ingredients:

1/2 Cup Extra Virgin Olive Oil

1 Heaping Tablespoon Dijon Mustard

1 Tablespoon Fresh Squeezed Lemon Juice

1 Pressed Garlic Clove

Salt

Black Pepper

Red Pepper

Directions:

1. Start by boiling your eggs for 10 minutes then set aside to cool.

2. While your eggs are boiling, pan fry your asparagus with olive oil and garlic for about 5 minutes over medium heat then chop into 1 inch pieces once cooled.

3. Roughly chop one head of butter lettuce and cube one avocado then set aside.

4. For the mustard vinaigrette, add all ingredients into a bowl and whisk together.

5. Once the eggs have cooled for 5 minutes, peel and chop into 1/2 inch pieces.

6. Layer the bowl starting with the goat cheese, butter lettuce, avocado, asparagus and eggs then finish with a mustard vinaigrette.

When you make it, I’d love to see your creations by tagging me @sweatspace - I’ll repost them to my stories! Wishing you the best rest of your day and hope you enjoy this salad as much as my family and I do!