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:

  1. Place eggs in a saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand 12 minutes.
  2. Run eggs under water to cool; peel eggs, cut in half, and reserve.
  3. Meanwhile, bring a large pot of water to a boil with 1 teaspoon salt; place a large bowl of ice water near stove.
  4. Boil asparagus 2 minutes or until bright green. Transfer asparagus immediately to ice water (reserve boiling water).
  5. Reserve ice water and repeat with snap peas, boiling 1-2 minutes. Drain and pat dry.
  6. In a bowl, combine garlic, lemon zest and juice, vinegar, oil, remaining 1/4 teaspoon salt, and black pepper.
  7. 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