Edamame and Watercress Salad with Creamy Lemon Dressing | RICARDO

Ingredients

• 2 tbsp (30 ml) plain yogurt
• 2 tbsp (30 ml) mayonnaise
• 4 tsp (20 ml) lemon juice
• 2 tsp finely grated lemon zest
• Salt and pepper
• 2 eggs, at room temperature
• 2 cups (290 g) frozen shelled soybeans (edamame)
• 2 cups (60 g) watercress
• 2 Lebanese cucumbers, cut into ribbons or thinly sliced diagonally
• 8 radishes, thinly sliced
• 1 yellow bell pepper, seeded and cut into thin strips