That lemon dill vinaigrette from my last post was so good, I figured it would be tasty with other combinations of things. Yesterday, I saw something that Ina Garten (aka Barefoot Contessa) posted on Instagram that inspired me. She posted avocado toast with runny eggs, and it looked super delicious. Seems like avocado and eggs might be a nice combination, and I knew they would both be fantastic with my lemon dill vinaigrette. So I built on that idea, deciding to try a green salad this time, with arugula and Boston lettuce, and added some veggies I had in the fridge: shredded carrots, diced sweet peppers, diced cucumber, frozen shelled edamame that had been defrosted. I layered them all, including of course the soft boiled eggs and avocado, and then threw on a handful of sweet cherry tomatoes, and drizzled that vinaigrette over everything. Yum! A very satisfying lunch! Build a separate salad for each person in individual bowls.
For each individual salad:
handful each of arugula and Boston or Bibb lettuce
2 eggs, steamed for 9 minutes as instructed in my last post, peeled and halved lengthwise
a few spoonfuls of shelled edamame
a spoonful of diced red and green peppers
a spoonful of diced cucumber
half an avocado, diced
some shredded carrots (I use a vegetable peeler to peel away strips of carrot from a whole carrot)
handful of cherry tomatoes
Drizzle lemon dill vinaigrette (see my last post for the recipe) over all