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.
Many months ago I made this salad for the first time. As I’ve mentioned in previous posts, white potatoes aren’t usually my favorite thing in the whole world. In my opinion, they’re pretty bland and boring and not really worth the carbs.
With that said, I do enjoy a good potato salad every once in a while. No, not the mayo covered kind of potato salad (although I do like that kind, too). I’m talking about this kind of potato salad…you know, a salad that is actually healthy.
This particular salad is especially amazing because it literally works for any meal of the day- breakfast, lunch or dinner, and the leftovers are fantastic the next day with a fresh poached egg. Speaking of eggs- what’s your favorite kind of egg? Does anyone else here find it completely impossible to hard or soft boil an egg? Please, for those of you that know, tell me your secrets!!
If you’re curious about the pomegranate addition, I highly highly recommend them. If you can’t find any or they’re just not in season, raspberries or dried cranberries would also taste delicious in this salad.
In other news, it’s almost Christmas and the only person I have done any shopping for is my child. Shopping for a four-year-old is seriously way more fun than shopping for anything else (except maybe food props). We started the “Elf on the Shelf” a few years ago with the aim of scaring Octavian into listening better, and so far our elf only worked his magic the first day he was around this year. I’m starting to wonder if this Elf guy is worth the extra alarms on my phone.
On that note, this salad… Do it 🙂
Other reader favorites-
Asparagus and Avocado Potato Salad with Poached Egg and Salmon
Prep Time: 15 minutes | Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 3-4 servings
1 kg small potatoes
1 tablespoon olive oil
2 pounds asparagus, woody ends removed and halved
10 ounces sugar snap peas (approximately 2 cups)
salt + pepper
4 green onions, chopped
1 cup parsley, roughly chopped
1/2 cup mint, roughly chopped
1/2 small white onion, sliced
Juice + zest from 1 large lemon
4 tablespoons olive oil, divided
1/2 cup pomegranate arils
2 heirloom tomatoes, chopped
2-4 eggs, poached, fried or soft boiled
FOR THE SALMON
1 pound salmon fillets
1 tablespoon olive oil
salt + pepper
1/2 teaspoon garlic salt or cajun seasoning
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.