Herb Garden Salad
Leafy greens are also a great source of energy-boosting folate. Plus most green fruits and vegetables have nutrients that protect against eye diseases.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 | large eggs |
| 1 1/4 teaspoons | kosher salt, divided |
| 1 pound | asparagus, ends trimmed, cut into 2-inch pieces |
| 2 cups | sugar-snap peas, trimmed |
| 1 | small garlic clove, minced |
| 1 teaspoon | lemon zest |
| 1 tablespoon | fresh lemon juice |
| 1 tablespoon | white-wine vinegar |
| 3 tablespoons | extra-virgin olive oil |
| 1/4 teaspoon | black pepper |
| 1 bunch | watercress |
| 1/2 cup | fresh flat-leaf parsley |
| 1/4 cup | fresh mint leaves |
Directions:
1. Place eggs in a saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand 12 minutes. Run eggs under water to cool; peel eggs, cut in half, and reserve.
2. Meanwhile, bring a large pot of water to a boil with 1 teaspoon salt; place a large bowl of ice water near stove. Boil asparagus 2 minutes or until bright green. Transfer asparagus immediately to ice water (reserve boiling water). Reserve ice water and repeat with snap peas, boiling 1-2 minutes. Drain and pat dry.
3. In a bowl, combine garlic, lemon zest and juice, vinegar, oil, remaining 1/4 teaspoon salt, and black pepper. In a serving bowl, combine asparagus, peas, watercress, herbs, and eggs. Just before serving, drizzle salad with dressing and toss to combine.
Source: health.com
