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Wild Asparagus Keto Salad

Print Recipe
Prep Time 10 minutes
Course Salad
Cuisine Keto Mediterranean
Servings 2

Ingredients
  

  • 150 g (5.3 oz) wild asparagus freshly picked, washed
  • 1 medium spring onion
  • 40 g (1.4 oz) red horn pepper sweet variety, chopped
  • 4 large boiled eggs
  • 50 g (1,7 oz) goat or sheep feta cheese
  • 70 g (2.5 oz) smoked sausage without added sugar
  • 1/2 tsp black, red and white pepper mixture freshly ground
  • 4 tbsp olive oil extra virgin
  • 4 tbsp lemon juice
  • 1/2 tsp turmeric

Instructions
 

  • Boil 3 large eggs, cool them down in a lot of cold water for easier peeling. slice them.
  • Wash the asparagus using a mixture of baking soda, vinegar and water. Chop them. Also, chop the spring onion and mix with asparagus. Chop the red horn paprika and add it to the salad. 
  • Finely chop smoked sausage and crumble feta cheese. Add it to the salad. Now add sliced eggs. Mix gently.
  • Mix lemon juice, olive oil, turmeric and lemon juice. Pour this dressing all over your salad and mix well. You will not need salt because feta is quite salty. 
  • Serve it fresh. You can keep it in the refrigerator for 2 days if you seal the container or cover the plate with plastic foil. 

Notes

You can use cultivated asparagus but boil them first for 5 minutes.
Ideal dressing for this salad would be our Quail eggs mayonnaise and 2 tbsp of full-fat Greek yoghurt or sour cream.
You can use any spices of your choice
 
Keyword Wild Asparagus