Recipes
Summer Salad with Fresh Berries and Herbs
Fresh berries brighten up this green salad, while halved eggs make it filling enough for lunch. The herb dressing can be made ahead - just hold off on adding it until serving to keep the greens crisp. Bring eggs to room temperature before slicing for cleaner cuts.
Serves
2
Prep Time
15 min
Print RecipeIngredients
- ½ cup (125 mL) (125 mL) chopped romaine
- ½ cup (125 mL) (125 mL) chopped endive
- ½ cup (125 mL) (125 mL) cooked white navy beans
- ½ cup (125 mL) (125 mL) cooked small potatoes
- ½ cup (125 mL) (125 mL) roasted cherry tomatoes
- ¼ cup (60 mL) (60 mL) fresh corn kernels
- 1 ripe avocado, cut into chunks
- ¼ cup (60 mL) (60 mL) olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- 2 hard-boiled eggs, peeled and cut into wedges
- ¼ cup (60 mL) (60 mL) chopped fresh herbs (e.g. basil, tarragon, parsley and mint)
Instructions
- Step 1
In a large mixing bowl, combine romaine, endive, beans, potatoes, tomatoes, corn, and avocado.
- Step 2
Toss with olive oil and lemon juice. Season with salt and pepper.
- Step 3
Divide salad between two plates. Garnish with eggs and herbs. Serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 608 |
| Fat | 47 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 35 g |
| Fibre | 14 g |
| Sugars | 4 g |
| Protein | 14 g |
| Sodium | 382 mg |
