Spring Egg and Chickpea Salad with Creamy Avocado Dressing
Servings: 2 servings
Calories:
Ingredients
Salad
- 3 hard boiled eggs
- 4 cups mixed baby greens
- 1 15- oz can chickpeas drained and rinsed
- 8 radishes sliced thin
- ½ large seedless cucumber peeled and sliced thin
Dressing
- 2 tablespoons fresh lemon juice
- ¼ cup white wine vinegar
- ¼ cup olive oil extra virgin
- 1 avocado
- ½ teaspoon sea salt
- 1 teaspoon tarragon
- 1 scallion
- water to thin
Instructions
- Peel and slice the hard-boiled eggs. Set aside.
- Combine the greens, chickpeas, radishes and cucumber in a large bowl. Toss lightly to combine.
- For the dressing, combine all ingredients except for the water in a blender, and puree until smooth. Add water to thin the dressing to the desired consistency. Adjust seasonings to taste.
- To serve, portion the mixed salad onto 2 plates, and top with egg slices. Drizzle with dressing.
Notes
Any leftover dressing will keep for up to 3 days in a jar in the refrigerator.
It makes a delicious vegetable dip too!
It makes a delicious vegetable dip too!