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Gallery Salad with Egg, Nuts, and Veggies Recipe Summary prep: 10 mins total: 10 mins Servings: 1
Ingredients Ingredient Checklist 1 large egg Coarse salt and ground pepper 2 ounces green beans, trimmed 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon grainy mustard 1/4 avocado 1 ounce baby spinach (3/4 cup) 2 ounces frisee (2 1/2 cups) 1/4 cup grape tomatoes 2 tablespoons pecans
Cook’s Notes Boil the green beans the night before, combine them with the last 4 ingredients in an airtight container, and refrigerate. Leave the avocado peel on and tightly wrap it in plastic to keep it fresh.
Gallery Salad with Egg, Nuts, and Veggies
Recipe Summary prep: 10 mins total: 10 mins Servings: 1
Gallery
Salad with Egg, Nuts, and Veggies
Salad with Egg, Nuts, and Veggies
Salad with Egg, Nuts, and Veggies
Recipe Summary prep: 10 mins total: 10 mins Servings: 1
Recipe Summary
prep: 10 mins total: 10 mins
Servings: 1
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Servings: 1
1
Ingredients
Ingredients
- 1 large egg Coarse salt and ground pepper 2 ounces green beans, trimmed 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon grainy mustard 1/4 avocado 1 ounce baby spinach (3/4 cup) 2 ounces frisee (2 1/2 cups) 1/4 cup grape tomatoes 2 tablespoons pecans
Directions
Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.
In the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.
In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.
Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.
Cook’s Notes Boil the green beans the night before, combine them with the last 4 ingredients in an airtight container, and refrigerate. Leave the avocado peel on and tightly wrap it in plastic to keep it fresh.
Cook’s Notes
Boil the green beans the night before, combine them with the last 4 ingredients in an airtight container, and refrigerate. Leave the avocado peel on and tightly wrap it in plastic to keep it fresh.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Salad with Egg, Nuts, and Veggies
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salad with Egg, Nuts, and Veggies
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
