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Asparagus and Cabbage Salad with Walnuts and Poached Eggs


Lemon Vinaigrette

  • 1 lemon (squeezed)
  • 3 tbsp olive oil
  • salt & pepper (to taste)


  • mixed greens
  • walnuts (chopped and toasted)
  • 2 eggs (soft boiled)
  • asparagus
  • purple cabbage
  • red onion
  • avocado
  • hemp seeds


Make the Lemon Vinaigrette Dressing

  1. Combine the olive oil, lemon juice, and salt and pepper. Whisk all together until smooth. 

Make the salad

  1. Fill up a bowl with your desired amount of mixed greens.

  2. Sauté the asparagus and chopped purple cabbage in a pan with a little bit of avocado oil and salt & pepper. When done, add it to the mixed greens. 

  3. Cut the walnuts into halves, place on a baking sheet and toast in a toaster oven for several minutes.

  4. While the walnuts are toasting, soft boil 2 eggs. 

  5. Chop up desired amount of red onion and add it to the salad. 

  6. Add the soft boiled eggs and the remaining ingredients to the salad. Dress the salad with the lemon vinaigrette,  and top with a sprinkle of hemp seeds.