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Egg, Veggie, and Avocado Salad with Tarragon Vinaigrette

Egg, Veggie, and Avocado Salad with Tarragon Vinaigrette

Ingredients

  • 3 tablespoons water
  • 2 tablespoons minced uncooked shallots
  • 2 tablespoons chopped fresh tarragon
  • 5 teaspoons extra-virgin olive oil
  • 2 1/2 teaspoons apple cider vinegar
  • 1 1/4 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon table salt
  • 6 cups lettuce, or mixed baby greens
  • 1 medium avocado, Hass, ripe, sliced
  • 1 cup halved grape tomatoes
  • 3/4 cup shredded carrots
  • 2 whole hard boiled egg(s), sliced or chopped
  • 4 medium fresh radishes, halved and thinly sliced
  • 1/2 cup canned yellow corn, or fresh corn
  • 8 tablespoons soft-type goat cheese

Directions

  1. In a small bowl, whisk together water, shallot, tarragon, oil, vinegar, mustard, pepper, and salt until blended.
  2. Divide greens among 4 shallow bowls. Top each bowl with 1/4 each avocado, tomatoes, carrots, egg, radishes, corn, and cheese. Drizzle each with about 2 tablespoons of dressing.

Note

  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 264 kcal cal., 19 g fat (5 g sat. fat), 352 mg sodium, 6 g fiber, 5 g sugar, 9 g pro., 10 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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