Green Goddess Egg and Edamame Salad
Whole Wheat Pita Chips
Ingredients
- 4 large eggs
- ¼ tsp salt
- 1 cup frozen shelled edamame
- ¼ cup sliced almonds
- 2 (5-oz) pkg spring mix
- 1 avocado, sliced
- 1 red bell pepper, sliced
- ½ cup green goddess dressing
Instructions
- Place eggs in a single layer in a large saucepan; add water to cover by 1 inch. 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 fourths. Sprinkle with salt.
- Meanwhile, place edamame in a large 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 among 4 plates. Drizzle with dressing.
Side Dish Ingredients
- 40 whole wheat pita chips (about 3.6 oz)
Side Dish Instructions
- Serve pita chips alongside salads.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
390
|
109
|
499
|
| Fat (g) | 31 | 4 | 35 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 16 | 4 | 20 |
| Carb (g) | 17 | 17 | 34 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 560 | 155 | 715 |
Heart-Healthy Lunch Meal Plan
This recipe selected from the eMeals Heart-Healthy Lunch Meal Plan.
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