Prep: 20 minute; Cook: 20 minutes.Leafy greens are also a great source of energy-boosting folate. Plus most green fruits and vegetables have nutrients that protect against eye diseases.

Melissa Roberts


Credit: Andrew McCaul

Recipe Summary test

Makes 6 servings (serving size: 1 1/3 cups salad)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

123 calories; fat 9.4g; saturated fat 1.8g; mono fat 5.9g; poly fat 1.3g; protein 6g; carbohydrates 5g; fiber 2g; cholesterol 93mg; sodium 169mg.