Under 30 Minutes

Salad with Egg, Nuts, and Veggies

This salad combines hard-cooked egg, pecans, avocado, and other healthy ingredients with a lemon-mustard dressing.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Body+Soul, 2008

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.

  4. Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.

Cook's Notes

Boil the green beans the night before, combine them with the last 4 ingredients in an airtight container, and refrigerate. Leave the avocado peel on and tightly wrap it in plastic to keep it fresh.

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