Ingredients
- Eggs - 4
- Tomatoes, cherry or grape - 2/3 pint , halve
- Corn - 3 cobs , kernels shaved off
- Romaine hearts - 2 , chopped
- Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed & drained
- Yogurt, plain or Greek - 1/4 cup
- Oil, olive - 1/3 cup
- Lemon juice - 1/3 cup
- Garlic - 1 clove , peeled
- Cilantro - 1/4 bunch
- Avocado, small - 2 , cubed
Prep
-
Make hardboiled eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surfact to break up shell, and then peel. (Can be done up to 5 days ahead)
-
Tomatoes / Romaine / Beans - Prep as directed. (Can be done up to 3 days ahead)
-
Make dressing - Blend yogurt, olive oil, lemon juice, garlic, and cilantro in a blender or using an immersion blender. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Cube avocado and chop eggs.
-
Form a bed of romaine lettuce and layer all other ingredients on top. Let everyone dress their own salad.
Reviews
Ratings
0 reviews