Prep: 20 minute
Cook: 20 minutes
Makes 6 servings (serving size: 1 1/3 cups salad)
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
Instructions:
- 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.
- 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.
- 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
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