Egg, veggie and avocado salad with tarragon vinaigrette
8 Points, Salads
Ingredients
3 Tbsp water
2 Tbsp shallot, minced
2 Tbsp fresh tarragon, chopped
5 tsp extra-virgin olive oil
2 1/2 tsp apple cider vinegar
1 1/4 tsp dijon mustard
1/4 tsp freshly ground black pepper
1/4 tsp table salt
6 cups baby greens, chopped
1 medium avocado, sliced
1 cup grape tomatoes, cut in half
3/4 cup carrot, shredded
2 large hard boiled eggs, sliced or chopped
4 medium radish, halved and thinly sliced
1/2 cup canned yellow corn, or fresh
8 Tbsp (1/2 cup) soft-type goat cheese
Directions
In a small bowl, whisk together water, shallot, tarragon, oil, vinegar, mustard, pepper and salt until blended.
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. Yields 1 salad per serving (about 2 1/2 cups salad ingredients and 2 tablespoons dressing).
Nutrition
8 smart points