Photo of Egg, veggie and avocado salad with tarragon vinaigrette by WW

Egg, veggie and avocado salad with tarragon vinaigrette

Total Time
25 min
25 min
0 min
This salad is a garden of goodness in a bowl. The combination of crunchy vegetables, tangy dressing, richness from the cheese and avocado, and the satisfying protein of hard-boiled eggs hits all the right notes. For a make-ahead option, arrange most of the ingredients individually in an airtight container as you would for a composed salad. Store them in the refrigerator to portion out for a quick lunch or light dinner. Be sure to add the cheese, avocado, and dressing just before you are ready to dive in so that the salad doesn't get soggy and the avocado remains vibrant green.



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


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


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

Grape tomatoes

1 cup(s), cut in half

Shredded carrot(s)

¾ cup(s)

Hard boiled eggs

2 item(s), large, 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)


  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).