Green Goddess Egg & Edamame Salad

Jam-packed with greens, this creamy herb-dressed salad combines eggs and edamame with cucumber, radishes and avocado. Dill, chives and parsley give the dressing its fresh green character.

Serves: 2 · Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes

Greens: Butter lettuce, Baby spinach
Protein: Eggs, Edamame, Greek yogurt

For the Salad

• 4 large eggs
• 2/3 cup frozen shelled edamame (about 100 g)
• 4 cups torn butter lettuce (about 140 g)
• 2 cups baby spinach (about 60 g)
• 1 cup sliced cucumber (about 120 g)
• 4 radishes, thinly sliced
• 1/2 medium avocado, sliced

For the Green Goddess Dressing

• 1/3 cup plain Greek yogurt (about 80 g)
• 1 tbsp extra-virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 2 tbsp chopped parsley
• 1 tbsp chopped chives
• 1 tbsp chopped fresh dill
• 1 small garlic clove, finely grated
• 1-2 tbsp water
• 1/4 tsp fine salt
• 1/8 tsp black pepper

Method

1. Place the eggs in a saucepan and cover with cold water by 2 cm. Bring to a boil, reduce to a gentle simmer and cook for 10-12 minutes, until whites and yolks are firm. Transfer to cold water for 3 minutes, then peel and halve.
2. Meanwhile, cook edamame according to its package instructions. Drain, rinse under cool water and drain again.
3. Blend the yogurt, olive oil, lemon juice, herbs, garlic, salt and pepper with 1 tbsp water until pale green and mostly smooth. Add another tbsp water if needed.
4. Divide the lettuce, spinach, cucumber and radishes between two bowls. Add the eggs, edamame and avocado, then spoon over the dressing.

Tip

For a blender-free dressing, chop the herbs very finely and whisk all the dressing ingredients together.

Allergens

Eggs, Soy, Milk