Protein-Packed Salad with Green Goddess Dressing
Ingredients
- 12 large eggs
- 1 lb sugar snap peas
- 1½ cups frozen shelled edamame
- ½ tsp salt
- 1 (5-oz) pkg spring mix
- 2 avocados, peeled and quartered
- 1 red bell pepper, sliced
- ½ cup sliced almonds, toasted
- 1 cup bottled green goddess dressing
Instructions
- Place eggs in a single layer in a large saucepan; add water to cover by 1 inch. Add 1 tsp salt; bring water to a boil. Remove from heat; let stand, covered, 10 to 15 minutes. Drain. Run cold water over eggs; peel and slice eggs into halves.
- Meanwhile, place snap peas and edamame in a large saucepan; add water to cover by 1 inch. Add salt; bring water to a boil. Cook 1 to 2 minutes or until crisp tender. Drain.
- Arrange spring mix, snap peas, eggs, edamame, avocado, bell pepper, and almonds on a serving platter. Serve with dressing.
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