About
This keto salad is packed with flavor and texture from salty anchovies and capers, tender asparagus, peppery arugula, zesty lemon and hard boiled eggs.
This is a great salad for two, perfect for mid-week lunches.
Ingredients
- 8 small – spear – 5" long or less asparagus
- 2 cup arugula
- 2 anchovies anchovy canned
- 2 medium hard boiled egg
- 1 teaspoon capers
- 1 tablespoon parsley
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon lemon peel or zest raw
- 1 tablespoon shaved grana padano parmesan by trader joe's
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Cut the tough ends from the asparagus and discard. Add the asparagus to a pan of boiling salted water. Simmer for 3-4 minutes or until just tender, drain and rinse under cold water.
- Add the arugula, asparagus spears, parsley and capers to a large serving bowl. Slice the egg and add to the bowl and tear in the anchovies. Season with black pepper.
- Scatter over the lemon zest. Drizzle with the oil and lemon juice and toss to combine.
- Top with Parmesan shavings to serve.
Nutrition Facts
- Servings: 2
- Calories: 163.3kcal/683.4kJ (per serving)
- Fat: 12.8g (per serving)
- Carbs: 3.6g (per serving)
- Protein: 9.4g (per serving)
