Fresh hard-boiled eggs along with crunchy fennel, radishes and snap peas give this bright salad just the right mix of textures and flavors. With the addition of a simple, lemon dressing, it tastes like the essence of spring! This dish is perfect for a Sunday brunch or as a side salad at your summer barbecue.
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2 large eggs
1 fennel bulb
8 ounces sugar snap peas
1 bunch watercress
2 tablespoons chopped fresh Italian parsley
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
- Place the eggs in a small saucepan and cover with cold water by 1 inch. Place over high heat and let come to a boil. Remove from heat, cover with a lid, and let stand for 12 minutes. Transfer the eggs to an ice bath to cool for 5 minutes before peeling.
- Meanwhile, thinly slice the radishes. Cut the fennel bulb in half lengthwise and thinly slice. Slice the snap peas on a bias.
- Divide the watercress, radishes, fennel and snap peas among 4 bowls. Grate the eggs over the tops and sprinkle with the parsley.
- In a small bowl, combine the lemon juice, oil, salt and pepper. Dividing evenly, drizzle over the salads.
Nutritional information (per serving)
Makes 4 servings.
150 calories, 10 g total fat, 2 g saturated fat, 0 g trans fat, 6 g protein, 10 g total carbohydrate, 4 g fiber, 3 g sugar, 95 mg cholesterol, 200 mg sodium
Source: Created by Sara Quessenberry for Cleveland Clinic Wellness