Paleo Asparagus Egg and Bacon Salad

A delicious and healthy Paleo salad featuring crisp asparagus, hard-boiled eggs, and crispy bacon, all tossed in a flavorful Dijon vinaigrette.

Ingredients:

• 1 bunch of asparagus, trimmed and halved
• 4 eggs
• 4 slices of sugar-free bacon, cooked and crumbled
• 2 cups mixed salad greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

Boil a pot of water, then blanch the asparagus for two to three minutes, or until they are tender and crisp

After draining, place in an ice bath to cool

Once more, drain and set aside

Put the eggs into a saucepan and pour water over them

After bringing to a boil, lower heat, and simmer for ten minutes

After cooling the eggs in an ice bath, peel and cut them

The cooled asparagus, cherry tomatoes, red onion, crumbled bacon, sliced almonds, and mixed greens should all be combined in a big salad bowl

To make the vinaigrette, combine the apple cider vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper in a small bowl

Over the salad, drizzle the vinaigrette and toss to evenly coat all the ingredients

Add sliced hard-boiled eggs to the salad

Enjoy your Paleo Bacon and Egg Salad with Asparagus right away