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Recipe: Springtime Salad with Poached Eggs

Recipe: Springtime Salad with Poached Eggs

Tuesday, May 13, 2014 - 8:17am

Photo provided by Kristy McCaron

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Recipe: Springtime Salad with Poached Eggs
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Springtime has finally hit the DC area again; the weather is warmer, farmer’s markets are re-opening, and better produce is finally here.  With the start of this new season, we see an assortment of springtime veggies that we’ve waited all winter for: asparagus, sugar snap peas, fava beans and ramps to name a few.  The new, fresh ingredients that come with this time of year always inspire me to get back on a salad kick, finding a new routine that doesn’t include winter soups and stews.  A simple washing of veggies, a light roast, and an easy vinaigrette make for a quick and dynamic dinner.  I especially like to finish my springtime salads with two poached eggs, an added protein boost for workout days.  Below is a recipe for an asparagus, pea, and poached egg salad, with a few different veggies, some left raw, others cooked ever so slightly.  

Poaching eggs is a great technique to learn – it’s a quick, easy and cost-efficient protein boost to any salad or meal.  It only requires boiling water, adding a bit of vinegar, and cooking the eggs for about 3 minutes, depending on how hard or soft you like your eggs.  Adding vinegar (I typically use apple cider vinegar, but any vinegar will do), keeps the eggs separate from one another.  You’ll only need a teaspoon of vinegar for a pot of water.

Today’s salad includes:
I didn’t include exact measurements for this recipe, as this salad can be made up to your taste discretion, and depending on how many folks you’re eating with.  The purpose of this recipe is to incorporate different temperatures and textures to spice up the salad routine, as well as using only lemon, olive oil and salt as the dressing.  Enjoy!

Mixed greens
Roasted cherry tomatoes, cut in half
Apple cider vinegar
Sugar Snap peas
1 bunch asparagus, bottoms removed and cut into spheres
2 garlic cloves, minced
2 eggs
Olive Oil
Lemons
Salt and Pepper

Instructions
1.  Preheat the oven to 375F.  Coat the tomatoes, sugar snap peas and asparagus in olive oil and garlic, and roast in the oven for about 10 minutes.
2. Meanwhile, bring a pot of water + 1 teaspoon vinegar to a simmer.
3. Crack eggs in a bowl, then add to the simmering water.  Cook for about 2-4 minutes, until they reach your desired consistency.  I personally like mine a bit firmer, so I keep the eggs in for about 4 minutes.  
4. In your salad bowl, add the greens, along with the juice of half a lemon, a tablespoon of olive oil, and a sprinkle of salt and pepper.  Add the roasted veggies.  Remove the eggs using a slotted spoon, place them in your salad bowl, and top with more lemon juice, salt andpepper.  Enjoy!. 

About the Author

Kristy McCarron is the Healthy Eating Specialist of the Ys of Metropolitan Washington.   She spends most of her time testing recipes, cooking with folks of all ages, lots of eating and lots of laughter.  She believes that the best food is anything created and eaten with others.