Salad with egg, nuts, and veggies

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Salad with egg, nuts, and veggies

Ingredients
1 large egg
2 ounce green beans, trimmed
1 ounce baby spinach
1 small endive
1/4 cup grape tomatoes
2 tablespoon pecans

Coarse salt and ground pepper
2 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon grainy mustard

Instructions:

Hard cook egg: 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.

Nutrition Facts

Serving Size:1

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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