Ingredients
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4 eggs
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3 heads little gem lettuce
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3 Roma tomatoes, cut into 1/2" pieces (or 1 pint cherry tomatoes)
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2 carrots, peeled
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4 cucumbers
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2 ears of corn, shucked
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2 avocados, pits removed
For the dressing
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Juice of 2 lemons
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3 garlic cloves, grated
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1/4 cup red wine vinegar
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1/3 cup olive oil
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1 teaspoon salt
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1/4 black pepper
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2 tablespoons white miso paste
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh oregano
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2 tablespoons nutritional yeast
Directions
- Boil a large pot of water over high heat. Once boiling, add the eggs and cook for 6-7 minutes. Prepare an ice bath for the eggs, then transfer the eggs to the ice bath once their time is up.
- While the eggs cook, start your salad. Cut the ends off the little gem and add it to a large bowl.
- Prep the rest of your veggies separately (it’s helpful to have 5 smaller bowls for this). Cut the tomatoes into ½” pieces, peel the carrots into ribbons, slice the cucumbers into coins, cut the corn off the cob, and slice the avocado.
- Whisk together the dressing in a jar or small bowl.
- Peel the eggs and cut them in half.
- Top the salad with lines of the toppings: corn, cucumber, eggs, avocado, carrots, and tomato. Take your picture now.
- Pour the dressing over the salad and mix well to thoroughly coat everything. Serve immediately, making sure to get a little bit of everything in each bowl.
What You'll Need
What You’ll Need
Peeler
Mixing Bowls
Large Pot
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