Summer Vegetable and Egg Salad

Name: Summer Vegetable and Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 eggs (hard-boiled, peeled, and sliced); 2 cup mixed salad greens (washed and dried); 0.75 cup shelled edamame (thawed); 0.5 avocado (medium, diced); 0.5 cup radishes (thinly sliced); 2 tablespoon sesame ginger dressing (mild); 1 whole wheat pita (warmed)

A crisp late-summer salad featuring hard-boiled eggs, shelled edamame, and avocado over mixed greens, served with whole wheat pita.

Prep: 15 min
Total: 15 min
Servings: 1
Cuisine: Japanese
Difficulty: Easy
Cost: $4.14/serving

Dietary

Vegetarian
Pescatarian
High-Fiber
Dairy-Free
Nut-Free
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

2 eggs (hard-boiled, peeled, and sliced)
2 cup mixed salad greens (washed and dried)
0.75 cup shelled edamame (thawed)
0.5 avocado (medium, diced)
0.5 cup radishes (thinly sliced)
2 tablespoon sesame ginger dressing (mild)
1 whole wheat pita (warmed)

Instructions

Place mixed salad greens in a wide serving bowl as the base.
Arrange the sliced hard-boiled eggs, thawed shelled edamame, diced avocado, and sliced radishes neatly over the greens.
Drizzle mild sesame ginger dressing evenly across the assembled salad.
Warm the whole wheat pita bread in a toaster or microwave for 15 seconds, slice into wedges, and serve alongside the salad.

Notes

Pre-cooked hard-boiled eggs make this vibrant salad ready in minutes with zero cooking required.

Nutrition (per serving)

Calories: 490
Protein: 24 g
Carbohydrates: 48 g
Fat: 23 g
Fiber: 17 g
Sodium: 580 mg
Saturated Fat: 4 g
Sugar: 6 g
Cholesterol: 372 mg