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Spring Herb Egg Salad


by Lindsay Rosenblatt

This robust, protein-packed eggy mélange tastes like optimism on a plate. The watercress base is a great source of antioxidants, which has been linked to lower blood pressure and other hearty healthy benefits. 

Gluten free/ Dairy free/ Vegetarian

Elimination level: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 2-4

 

Ingredients:

  • 1 bag of watercress
  • 4 beets (red, gold or white), cooked, peeled and quartered
  • 1/2 cup celery, thinly sliced
  • 1/2 cup radishes, sliced
  • 2 tablespoons tarragon leaves, chopped
  • 2 tablespoons dill, chopped
  • 4 eggs, hardboiled, peeled (see below) and halved
  • 1/2 avocado, sliced lengthwise
  • 1 cup slivered almonds, toasted (see below)
  • salt/pepper to taste 

 

Herb Egg Salad Dressing

  • 2 shallots, sliced
  • 2 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 lemon, juiced
  • 2 tablespoons garlic powder
  • 1/2 cup extra virgin olive oil
  • salt/pepper to taste

 

Instructions:

Toast almonds in advance and set aside. Whisk the salad dressing ingredients together in a bowl until well combined. Place quartered beets, sliced radish and celery into a large salad bowl. Season with salt and pepper. Add dill, tarragon and pour in half the dressing. Toss and mix well. Add salad greens and toasted almonds into salad bowl mixture and pour remaining salad dressing.

 

Serve with halved eggs and avocado slices on top.


Looking for more healthy recipes from Dr. Nancy? Order Craving Healthy her new cookbook! It is a collaboration between lifelong friends, chef Lindsay Rosenblatt and Dr. Nancy Rahnama, that includes over 70 new recipes, guaranteed to be delicious and healthy.

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