Egg, Veggie and Avocado Salad with Tarragon Vinaigrette

8
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Easy
This salad is a super combination of crunchy vegetables, bright tangy dressing and a little bit of richness from the eggs, cheese and avocado.

Ingredients

water

3 Tbsp

uncooked shallot(s)

2 Tbsp, minced

fresh tarragon

2 Tbsp, chopped

olive oil

5 tsp, extra-virgin

apple cider vinegar

2½ tsp

Dijon mustard

1¼ tsp

black pepper

¼ tsp, freshly ground

table salt

¼ tsp

lettuce

6 cup(s), chopped, or mixed baby greens

avocado

1 item(s), medium, Hass, ripe, sliced

grape tomatoes

1 cup(s), cut in half

shredded carrot(s)

¾ cup(s)

whole hard boiled egg(s)

2 item(s), sliced or chopped

fresh radish(es)

4 medium, halved and thinly sliced

canned yellow corn

½ cup(s), or fresh corn

soft-type goat cheese

8 Tbsp, (1/2 cup)

Instructions

  1. In a small bowl, whisk together water, shallot, tarragon, oil, vinegar, mustard, pepper and salt until blended.
  2. Divide greens among 4 shallow bowls. Top each bowl with 1/4 each avocado, tomatoes, carrots, egg, radishes, corn and cheese. Drizzle each with about 2 tablespoons of dressing. Yields 1 salad per serving (about 2 1/2 cups salad ingredients and 2 tablespoons dressing).

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