Egg and Salad Recipe
Egg and Salad Recipe
Table of Contents
Egg and Salad Recipe
Looking for a nutritious, quick, and satisfying meal? This egg and salad recipe is perfect for anyone who wants to enjoy a delicious balance of protein, greens, and flavor. Ideal for a light lunch, dinner, or even a hearty snack, this easy recipe can be made in just 20 minutes. Whether you’re watching your calorie intake or simply craving a fresh, vibrant dish, this egg and salad recipe will meet your needs.
Description
Eggs are a versatile ingredient and one of the most nutrient dense foods you can include in your diet. Paired with fresh, crisp vegetables and tossed in a flavorful dressing, this egg and salad recipe is a wonderful way to enjoy the best of both worlds protein and veggies. Whether you’re preparing a quick lunch, a side dish, or a light dinner, this easy to make recipe delivers on both taste and nutrition.
This recipe combines hard boiled eggs with a mix of fresh greens, including lettuce, spinach, and arugula, alongside colorful vegetables like tomatoes, cucumber, and radishes. The result is a colorful, nutrient packed salad that’s not only visually appealing but also incredibly satisfying. The homemade vinaigrette dressing made with olive oil, balsamic vinegar, mustard, and honey enhances the natural flavors of the ingredients while keeping the meal light and fresh.
When it comes to healthy eating, eggs are often a go to ingredient for many people. They’re packed with high quality protein, vitamins, and minerals, making them an excellent addition to any meal. In this egg and salad recipe, the eggs provide a creamy texture and rich flavor that contrasts perfectly with the crisp vegetables and tangy dressing. The addition of greens and fresh veggies makes this recipe full of vitamins, fiber, and antioxidants that promote overall health.
For a balanced and filling meal, you can customize this salad by adding extra ingredients such as avocado, bacon, or grilled chicken. However, the core recipe is simple, quick, and flavorful. This dish can be enjoyed year round and is perfect for any occasion, from a quick meal prep option to a light lunch to serve with friends.
Whether you’re someone who’s actively trying to eat healthier or simply someone who loves a good salad, this egg and salad recipe is a must try. Its combination of protein, fiber, and healthy fats will leave you feeling full and satisfied, all while enjoying a meal that’s both delicious and nutritious. So grab your eggs and veggies and let’s make this refreshing, flavorful salad today.
Ingredients
- 2 large eggs
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 3-4 radishes, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Boil the eggs:
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium high heat, then reduce the heat and simmer for 9-10 minutes for hard boiled eggs. Once done, remove the eggs from the water and set them aside to cool. Once cool enough to handle, peel and slice them. - Prepare the salad:
While the eggs are boiling, wash and dry the salad greens. Arrange them in a large salad bowl. Add the halved cherry tomatoes, cucumber slices, radishes, and red onion. Toss the ingredients together gently. - Make the dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined. - Assemble the salad:
Place the sliced eggs on top of the salad. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated with the dressing. - Serve and enjoy:
Serve the egg and salad immediately for the best flavor and texture. Enjoy as a light meal, side dish, or snack.
Notes
- Storage: If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad will stay fresh for about 1-2 days.
- Customize the Salad: Feel free to add extra ingredients such as avocado, grilled chicken, or bacon for an even more filling meal.
- Boiling Eggs Tip: If you prefer a soft boiled egg, reduce the boiling time to about 6-7 minutes for a runny yolk.
- Dressings: If balsamic vinaigrette isn’t to your taste, you can substitute it with your favorite dressing or a simple lemon vinaigrette.
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Egg and Salad Recipe
Ingredients
- 2 large eggs
- 4 cups mixed salad greens lettuce, spinach, arugula
- 1/2 cup cherry tomatoes halved
- 1/2 cucumber sliced
- 3-4 radishes thinly sliced
- 1/4 red onion thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Boil the eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium high heat, then reduce the heat and simmer for 9-10 minutes for hard boiled eggs. Once done, remove the eggs from the water and set them aside to cool. Once cool enough to handle, peel and slice them.
- Prepare the salad:
- While the eggs are boiling, wash and dry the salad greens. Arrange them in a large salad bowl. Add the halved cherry tomatoes, cucumber slices, radishes, and red onion. Toss the ingredients together gently.
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the salad:
- Place the sliced eggs on top of the salad. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated with the dressing.
- Serve and enjoy:
- Serve the egg and salad immediately for the best flavor and texture. Enjoy as a light meal, side dish, or snack
Notes
- Storage: If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad will stay fresh for about 1-2 days.
- Customize the Salad: Feel free to add extra ingredients such as avocado, grilled chicken, or bacon for an even more filling meal.
- Boiling Eggs Tip: If you prefer a soft boiled egg, reduce the boiling time to about 6-7 minutes for a runny yolk.
- Dressings: If balsamic vinaigrette isn’t to your taste, you can substitute it with your favorite dressing or a simple lemon vinaigrette.
