Arugula, Avocado, and Roasted Purple Asparagus Salad with Lemon Vinaigrette and Fried Egg {recipe} – Happy National Salad Day!

arugula avocado asparagus Salad with egg

This post is sponsored by DOLE Salads, whose Arugula blend is perfect for this recipe.

Happy National Salad Day and the start of National Salad Month!…

Asparagus is shooting up all over the markets right now, so we had to incorporate them into an arugula salad for National Salad Day. While we will never tire of a bright, spring green stalk, we couldn’t resist these royal purple asparagus as a way to add some color to a mostly green salad (not there’s anything wrong with going all green).
purple asparagus

Though they don’t maintain quite their rich color after roasting, the asparagus are still a pretty purple, especially on the cut ends. Of course, if you can’t find purple asparagus, the original green is obviously just as perfect.
arugula avocado asparagus Salad with egg

Arugula, Avocado, and Roasted Purple Asparagus Salad with Lemon Vinaigrette and Fried Egg {recipe}

makes 4 starter/light salads, or two main dish salads

INGREDIENTS

4-5 generous handfuls of wild arugula (or 1 bag of DOLE Arugula), washed and dried
1 large avocado, peeled and diced
about 1 pound purple asparagus, washed and trimmed
grapeseed oil for roasting
4 large eggs, fried
fresh snipped parsley and chives

For Simple Lemon Vinaigrette:
juice of half lemon
¼ cup olive oil
salt and pepper

DIRECTIONS

ROAST ASPARAGUS: Preheat to 350°F. Line a baking sheet with parchment paper. Rub asparagus stalks with about 1 tablespoon of grapeseed oil. Place in a single layer on baking sheet. Roast until just tender, about 15 minutes. Allow to cool, then cut into 1″ pieces (we slice ours on a slight bias).

MAKE VINAIGRETTE: Whisk together lemon juice and olive oil. Add salt and pepper to taste.

COMPOSE SALADS: Toss arugula, diced avocado, roasted asparagus and about 4 tablespoons of the Lemon Vinaigrette. Taste and add more vinaigrette, salt and pepper if needed. Divide salads among plates. Top each salad with a fried egg and sprinkle with chopped herbs.

purple asparagus, roasted
this post sponsored by DOLE salads

by Sarah J. Gim on May 1, 2013 · 2 comments

{ 2 comments }

Shareba Insoyum May 1, 2013 at 10:39 am

This looks tasty, I’ll have to try it out. :)

Sarah J. Gim May 2, 2013 at 12:54 pm

Let us know how it turns out, Shareba!

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