Herb Garden Salad

herb-garden-salad Photo: Andrew McCaul


  • 3 large eggs
  • 1 1/4 teaspoons kosher salt, divided
  • 1 pound asparagus, ends trimmed, cut into 2-inch pieces
  • 2 cups sugar-snap peas, trimmed
  • 1 small garlic clove, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon black pepper
  • 1 bunch watercress
  • 1/2 cup fresh flat-leaf parsley
  • 1/4 cup fresh mint leaves


1. Place eggs in a saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand 12 minutes. Run eggs under water to cool; peel eggs, cut in half, and reserve.

2. Meanwhile, bring a large pot of water to a boil with 1 teaspoon salt; place a large bowl of ice water near stove. Boil asparagus 2 minutes or until bright green. Transfer asparagus immediately to ice water (reserve boiling water). Reserve ice water and repeat with snap peas, boiling 1-2 minutes. Drain and pat dry.

3. In a bowl, combine garlic, lemon zest and juice, vinegar, oil, remaining 1/4 teaspoon salt, and black pepper. In a serving bowl, combine asparagus, peas, watercress, herbs, and eggs. Just before serving, drizzle salad with dressing and toss to combine.

    Prep: 20 minute; Cook: 20 minutes.
  • Yield: Makes 6 servings (serving size: 1 1/3 cups salad)

Nutritional Information

Calories per serving: 123
Fat per serving: 9.4g
Saturated fat per serving: 1.8g
Monounsaturated fat per serving: 5.9g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 6g
Carbohydrate per serving: 5g
Fiber per serving: 2g
Cholesterol per serving: 93mg
Iron per serving: 0.0mg
Sodium per serving: 169mg
Calcium per serving: 0.0mg

Good to Know

Leafy greens are also a great source of energy-boosting folate. Plus most green fruits and vegetables have nutrients that protect against eye diseases.

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