NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.8 cup cooked black-eyed peas

2 cup mixed baby greens

1 tbsp hemp seeds

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

0.25 cup diced cucumber

2 medium radishes

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the eggs in a small saucepan, cover with water, bring to a boil, and then simmer for 7 minutes before transferring them to an ice bath for easy peeling.

• 2

  In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, Greek yogurt, Dijon mustard, sea salt, and black pepper until the dressing is creamy.

• 3

  Thoroughly rinse and drain the cooked black-eyed peas to ensure they are clean and ready to add to the salad.

• 4

  In a large mixing bowl, combine the mixed baby greens, diced cucumber, sliced radishes, fresh dill, and fresh parsley for a burst of herbal flavor.

• 5

  Drizzle the dressing over the salad mixture and toss gently until every leaf is beautifully coated and glistening.

• 6

  Peel the cooled eggs, slice them in half, and arrange them over the salad along with the black-eyed peas and a finishing sprinkle of hemp seeds.