Egg, veggie and avocado salad with tarragon vinaigrette
6
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Water
3 Tbsp
Shallot
2 Tbsp, chopped, 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), Hass, ripe, sliced
Grape tomatoes
1 cup(s), cut in half
Shredded carrots
¾ cup(s)
Hard boiled egg
2 item(s), large, sliced or chopped
Radishes
4 medium, halved and thinly sliced
Canned yellow corn
½ cup(s), or fresh corn
Soft 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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