Salad with Egg, Nuts, and Veggies
This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing.
- Total Time:
- Servings: 1
Source: Body+Soul, April 2008
- 1 large egg
- Coarse salt and ground pepper
- 2 ounces green beans, trimmed
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon grainy mustard
- 1/4 avocado
- 1 ounce baby spinach (3/4 cup)
- 2 ounces frisee (2 1/2 cups)
- 1/4 cup grape tomatoes
- 2 tablespoons pecans
Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.
In the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.
In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.
Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.