Edamame and Watercress Salad with Creamy Lemon Dressing

Ingredients

• Dressing

  • 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

• Salad

  • 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