California Salad with Hard-Boiled Eggs
Get your greens in with this fresh salad packed with west coast flavors like avocado, sprouts and a yogurt-based dressing.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 243
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 243
6 large eggs
2 tablespoons extra-virgin olive oil
1-15 ounces chickpeas, drained, rinsed and patted dry
kosher salt and freshly ground pepper
1/3 cup hulled pumpkins seeds
1/2 cup plain greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh chives, plus more for topping
1 -5 ounces package mixed baby greens (about 8 cups)
2 ounces broccoli sprouts or alfalfa sprouts
8 small radishes, sliced
1 avocado, sliced
Directions:
Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.
Source: foodnetwork.com
Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
