Swap out chicken or deli meats for a crispy bean-based veggie burger for a different take on a classic salad. Salty feta is a great accompaniment to the creamy dressing and fresh vegetables, but really any crumbled or chopped cheese will do.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 frozen veggie burgers, preferably bean-based
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh chives
- 1 5-ounce container mixed baby greens
- 1 1/2 cups cherry tomatoes, halved
- 1 large avocado, thinly sliced
- 1/2 seedless cucumber, roughly chopped
- 1/2 cup crumbled feta cheese
Instructions
- Cook the veggie burgers as the label directs either in an oven, skillet or air fryer until crisp on the outside. Meanwhile, bring a medium saucepan of water to a boil. Carefully lower the eggs into the water, reduce the heat and simmer for 9 minutes. Immediately transfer to a bowl of ice water and let cool, 5 minutes.
- Whisk the sour cream, buttermilk and vinegar in a small bowl; season with salt and pepper and stir in the chives. Peel the cooled eggs and quarter. Chop the warm veggie burgers.
- Toss the greens in a large bowl with a pinch each of salt and pepper and 2 to 3 tablespoons of the sour cream dressing. Divide among plates or bowls. Arrange the tomatoes, avocado, cucumber, feta, eggs and veggie burgers in rows on top of the lettuce. Drizzle the remaining dressing evenly over the salads.
Nutrition Facts
| Calories | 430 |
| Total Fat | 28 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 218 milligrams |
| Sodium | 847 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 12 grams |
| Sugar | 6 grams |
| Protein | 23 grams |