Green Goddess Edamame Salad
- 2 large eggs
- ⅛ tsp salt
- ¾ cup frozen shelled edamame
- ¼ cup sliced almonds
- 1 (5-oz) pkg spring mix
- ½ avocado, sliced
- 1 red bell pepper, sliced
- ¼ cup green goddess dressing
- Place eggs in a single layer in a saucepan; add water to cover by 1 inch. Bring water to a boil. Remove from heat; let stand, covered, 15 minutes.
- Drain. Run cold water over eggs; peel and cut each egg into 4 wedges. Sprinkle with salt.
- Meanwhile, place edamame in a saucepan; add water to cover by 1 inch. Bring water to a boil. Cook 1 to 2 minutes or until crisp-tender. Drain.
- Toast nuts in a dry skillet over medium heat until fragrant.
- Divide spring mix, eggs, edamame, avocado, bell pepper, and nuts between 2 plates. Drizzle with dressing.
|
Main |
Total |
| Servings |
3
|
|
| Fat (g) |
35 |
35 |
| Sat. Fat (g) |
5 |
5 |
| Protein (g) |
19 |
19 |
| Carb (g) |
22 |
22 |
| Fiber (g) |
10 |
10 |
| T. Sugs (g) |
7 |
7 |
| A. Sugs (g) |
0 |
0 |
