Spring Salad with Egg


Good morning, ladies and gentlemen. I awoke with a Grizzlies hangover, if you will. Yesterday's late night loss has put me in a complicated funk, though this recipe is anything but. It's simple and delightful. In fact, I might make it again today.

Processed with VSCOcam with f2 preset

In my opinion, lunches like these kickstart a feeling of refreshment. I felt proud for not guiltily eating a loaf of bread while still feeling full and fabulous. It's proven that protein is a must...So, when in doubt (or in loss of chicken or fish in your refrigerator), put an egg on it. I think you'll enjoy this one. If you make a version of it, be sure to share!

Makes 1 serving

3 radishes, thinly sliced 1/2 cup shelled edamame, steamed 1/2 avocado, cubed 1/2 cup sugar snap peas, halved 1 egg Sea salt and pepper

1. Heat a small skillet over medium heat. Meanwhile, add prepped vegetables to a bowl.

2. Gently crack egg into pan. Allow whites to cook through, then flip. Top vegetables with soft poached egg. Sprinkle with sea salt and pepper.

3. Break yolk and mix ingredients. Serve immediately.