Zucchini and sugar snap pea salad with green goddess dressing

Soft eggs and a bit of crunch = salad heaven! It would be criminal to leave this one off your menu.

Recipe «Zucchini and sugar snap pea salad with green goddess dressing» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 3 zucchini, peeled into ribbons, 2 tsp extra virgin olive oil, 150g sugar snap peas, trimmed, 1 baby cos lettuce, leaves torn, 4 red radishes, trimmed, thinly sliced , 3 medium-boiled eggs, quartered, 1/2 avocado, chopped, 1/2 cup plain gluten-free Greek-style yoghurt , 2 tbsp lemon juice, 1/4 cup fresh flat-leaf parsley leaves, 2 tbsp chopped fresh chives.

Ingredients:

• 3 zucchini, peeled into ribbons 
• 2 tsp extra virgin olive oil 
• 150g sugar snap peas, trimmed 
• 1 baby cos lettuce, leaves torn 
• 4 red radishes, trimmed, thinly sliced 
• 3 medium-boiled eggs, quartered 
• 1/2 avocado, chopped 
• 1/2 cup plain gluten-free Greek-style yoghurt 
• 2 tbsp lemon juice 
• 1/4 cup fresh flat-leaf parsley leaves 
• 2 tbsp chopped fresh chives 

Instructions

1. Make Green Goddess Dressing: Place avocado, yoghurt, lemon juice, 2 tablespoons water, parsley and chives in a small food processor. Process until smooth. Season with salt and pepper.
2. Place zucchini in a bowl. Drizzle with oil. Season with salt and pepper. Toss to coat.
3. Heat a chargrill pan over medium-high heat. Cook zucchini for 2 minutes each side or until charred and just tender. Transfer to a large bowl.
4. Cook peas in a saucepan of boiling water for 1 to 2 minutes or until bright green and tender. Drain. Refresh under cold water. Drain well. Add to zucchini with lettuce, radish and 1/2 the dressing. Toss gently to combine. Transfer to a serving platter. Top with egg and serve with remaining dressing.