Avocado Green Goddess Salad
A bright and flavorful salad made with a creamy avocado dressing! Pro tip: Use Eggland's Best Hard-Cooked Peeled eggs to save time and avoid any messy cleanups.
Make This Recipe
Ingredients
Salad
8-10 cups lettuce of choice (romaine, spinach, kale, etc.)
1-14.5 ounce can low-sodium chickpeas, drained and rinsed
1 1/2 cups cooked chicken
8 Eggland's Best eggs, large
1/2 cup thinly sliced radishes
1/3 cup thinly sliced red onion
1/4 cup chopped cilantro
1/4 cup chopped parsley
Avocado Green Goddess Salad Dressing
1 large avocado
1/4 cup olive oil
Juice from 1 lime
3 tablespoons apple cider vinegar
1/2 cup parsley
1/3 cup cilantro
1 tbsp honey
1/2 tsp salt
1 tsp black pepper
Preparation
Salad
- Add eggs to a small pot and cover with water by an inch. Boil water and turn off the heat. Let eggs cook for 12 minutes. To peel the hard boiled eggs, run the eggs under cold water, crack and gently peel.
- In a blender, add in the ingredients for the salad dressing. Blend until very smooth. Add in a splash of water as needed to help it blend.
- In a large bowl or on a serving platter, arrange salad and top with chickpeas, hard boiled eggs, chicken, radishes, red onion, cilantro and parsley.
- When serving, top salad with dressing.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 342 |
| Fat | 16g |
| Saturated Fat | 2g |
| Cholesterol | 229mg |
| Sodium | 740mg |
| Carbohydrates | 31g |
| Dietary Fiber | 11g |
| Protein | 19g |