A bright lemon poppy seed vinaigrette tops this easy dish.
“Add a side of quinoa or your favorite grain and this becomes the perfect post-workout meal,” says Philadelphia-based recipe developer Robert Luessen. You can also experiment with different plant-based protein sources such as tofu or lentils.
Ingredients
Directions
Step 1
In a small bowl, whisk together lemon juice, vinegar, honey, lemon zest, and poppy seeds. Continue whisking and slowly drizzle in ½ cup olive oil until dressing is emulsified and well-combined. Season to taste with salt and pepper and set aside.
Step 2
Place the egg in small saucepan and cover with water. Bring to a boil and set a timer for 6 minutes. Once the water comes to a boil, immediately turn off the heat and start the timer. Remove after 6 minutes and place in a bowl filled with ice and water. Allow to cool for 10 minutes, then peel and cut in half lengthwise.
Step 3
Plate asparagus, snap peas, arugula, radish, and toss with the vinaigrette. Top with the six-minute egg and season with salt and pepper.
Photography by Jillian Guyette. Recipe development by Robert Luessen.