Poached eggs are usually only something you would get at a restaurant but they are not nearly as hard to make as everyone makes them out to be. Impress your friends or family with this easy and fancy dinner!
This dressing goes with so many more salads so make extra in a jar and have it for the week. It is even great with just fresh baby spinach! Adding quinoa to this salad makes this meal more filling, with more nutrients but in a very subtle and light way!
This is the perfect summer salad! Of course if you can’t find white asparagus you can substitute green ones, or sugar snap peas, or green beans into this recipe!
If you were ever a person who bought guacamole already made, you won’t ever again after tasting this salad. You can make this into guacamole if you wish, just by mashing the avocado first and then adding the dressing. Keep the pit with the salad until ready to serve- it will maintain its beautiful green color instead of browning! This salad goes so well with sunnyside up eggs, chips to dip, sandwiches, fish… Make extra but it only will last another day or two in the fridge.
I used non pickled corn beef for this but pickled would work too just don’t add salt to the water. If you have chicken stock you can make this recipe and not add in the tomatoes, salt and white wine.