Green Machine Power Salad
Get your daily dose of veggies with this fresh and colorful salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | sugar snap peas |
| kosher salt and freshly ground black pepper | |
| 4 cups | Butter or Romaine lettuce |
| 4 | hard-boiled eggs, halved |
| 2 cups | pea shoots |
| 1 cup | cooked beans (edamame, navy, garbanzo, etc.) |
| 1 | avocado, quartered |
| 1 cup | sliced seedless baby cucumber |
| 1 | small red bell pepper, sliced |
| 1/3 cup | roasted salted pepitas |
| GREEN GODDESS DRESSING | |
| 2/3 cup | plain Greek yogurt |
| 1/3 cup | firmly packed fresh flat-leaf parsley leaves |
| 1 | chopped scallion |
| 1 1/2 tablespoons | fresh dill |
| 1 1/2 tablespoons | firmly packed fresh tarragon |
| 1 1/2 tablespoons | extra-virgin olive oil |
| 1 tablespoon | lemon juice |
| 1 tablespoon | lemon zest |
| 1 clove | garlic |
| sea salt and freshly ground black pepper, to taste | |
Directions:
Cook snap peas in boiling salted water in a medium saucepan over high heat until crisp-tender, 1 to 2 minutes. Drain and run under cold water until cool. Slice in half.
Arrange lettuce, eggs, pea shoots, beans2/3, avocado, cucumber, bell pepper, pepitas, and snap peas on a serving platter. Season with black pepper.
Serve with Green Goddess Dressing.
To make the Green Goddess Dressing, process 2/3 cup plain Greek yogurt, 1/3 cup firmly packed fresh flat-leaf parsley leaves, 1 chopped scallion, 1 1/2 tablespoons fresh dill, 1 1/2 tablespoons firmly packed fresh tarragon, 1 1/2 tablespoons olive oil, 1 tablespoon each lemon zest and lemon juice, and 1 small garlic clove in a food processor or blender until smooth, about 30 seconds. Season with salt and freshly ground black pepper.
Revised from Source: countryliving.com
