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Home » Breakfast » Asparagus and Avocado Potato Salad with Poached Egg and Salmon

Asparagus and Avocado Potato Salad with Poached Egg and Salmon

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 6, 2017
5 from 4 votes


Last Updated November 18, 2018 | 2 Comments

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Asparagus and Avocado Potato Salad with Poached Egg and Salmon

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.

A plate of food on a table, with Egg and Salad

Many months ago I made this Avocado Potato 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 Avocado Potato 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 🙂

 

Easy Asparagus and Avocado Potato Salad with Poached Egg and Salmon

Easy Asparagus and Avocado Potato Salad with Poached Egg and Salmon

Easy Asparagus and Avocado Potato Salad with Poached Egg and Salmon

Easy Asparagus and Avocado Potato Salad with Poached Egg and Salmon

A plate of food on a table, with Asparagus avocado potato Salad

Asparagus and Avocado Potato Salad with Poached Egg and Salmon

5 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 845 kcal

Ingredients
 
 

  • 1 kg small potatoes
  • 1 tablespoon olive oil
  • 2 lbs asparagus - woody ends removed and halved
  • 10 oz sugar snap peas - approximately 2 cups
  • salt + pepper - to taste
  • 4 green onions - chopped
  • 1 cup parsley - roughly chopped
  • ½ cup mint - roughly chopped
  • ½ small white onion - sliced
  • 1 lemon - large, Juice + zest
  • 4 tablespoon olive oil
  • ½ cup pomegranate arils
  • 2 heirloom tomatoes - chopped
  • 2 avocado
  • 4 eggs - poached, fried or soft boiled

FOR THE SALMON

  • 1 lb salmon fillets
  • 1 tablespoon olive oil
  • salt + pepper - to taste
  • ½ teaspoon garlic salt - or cajun seasoning
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Instructions
 

  • 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.

Nutritional Information

Calories: 845kcal | Carbohydrates: 66g | Protein: 45g | Fat: 48g | Saturated Fat: 7g | Cholesterol: 226mg | Sodium: 459mg | Potassium: 3135mg | Fiber: 23g | Sugar: 14g | Vitamin A: 5050IU | Vitamin C: 143.6mg | Calcium: 270mg | Iron: 18.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Avocado Potato Salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

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Easy Asparagus and Avocado Potato Salad with Poached Egg and Salmon

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

336 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Becca says

    April 9, 2018 at 1:35 pm

    5 stars
    We enjoyed this! I made a few tweaks here and there but flavor was good.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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