Egg and Salad Recipe
Egg and Salad Recipe
Table of Contents
Egg and Salad Recipe
This easy to make egg and salad recipe is a perfect blend of protein rich eggs and fresh, crisp vegetables. Whether you’re preparing a quick lunch, a light dinner, or a refreshing side dish, this recipe is a guaranteed hit. It’s packed with nutrients, flavorful, and takes only 20 minutes to prepare.
Description
Egg and salad recipes have become a staple in kitchens around the world. They’re versatile, nutritious, and incredibly satisfying. In this recipe, we combine hard boiled eggs with a medley of fresh greens, juicy cherry tomatoes, crunchy cucumbers, and creamy avocado. Tossed with a zesty homemade dressing, this dish is as wholesome as it is delicious.
Not only is this egg and salad recipe a feast for your taste buds, but it’s also a fantastic way to incorporate essential vitamins and minerals into your diet. Eggs are a powerhouse of protein, healthy fats, and essential amino acids. The salad ingredients, rich in fiber and antioxidants, complement the eggs perfectly, creating a balanced and flavorful meal.
Whether you’re hosting a brunch, meal prepping for the week, or just looking for a healthy snack, this recipe will quickly become your go to. With detailed instructions, tips, and variations, you’ll master this egg and salad recipe in no time. Let’s dive in.
Ingredients
For the Salad:
- 4 large eggs
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 ripe avocado, diced
- ¼ red onion, thinly sliced
- ¼ cup crumbled feta cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1.Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook for 8-10 minutes for hard boiled eggs. Remove the eggs from the hot water and place them in a bowl of ice water for 5 minutes. Peel the eggs and slice them into halves or quarters.
2.Prepare the Salad Base: Wash and dry the salad greens thoroughly. Arrange the greens in a large salad bowl or on individual plates. Add the cherry tomatoes, cucumber slices, avocado, and red onion.
3.Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), and minced garlic. Season with salt and pepper to taste.
4.Assemble the Salad: Place the sliced eggs on top of the salad. Drizzle the dressing evenly over the salad. Sprinkle crumbled feta cheese if desired. Gently toss the salad to combine or leave it layered for a stunning presentation.
5.Serve and Enjoy: Serve the egg and salad immediately as a standalone dish or alongside your favorite bread or soup.
Notes
- Egg Doneness: Adjust the boiling time to achieve your preferred egg texture (soft boiled or hard boiled).
- Customizations: Add protein like grilled chicken or chickpeas for a heartier meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
- Vegan Option: Replace eggs with tofu and use a vegan friendly dressing.
Egg and Salad Recipe
Ingredients
- For the Salad:
- 4 large eggs
- 4 cups mixed salad greens lettuce, spinach, arugula
- 1 cup cherry tomatoes halved
- 1 medium cucumber sliced
- 1 ripe avocado diced
- ¼ red onion thinly sliced
- ¼ cup crumbled feta cheese optional
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey optional
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- 1.Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook for 8-10 minutes for hard boiled eggs. Remove the eggs from the hot water and place them in a bowl of ice water for 5 minutes. Peel the eggs and slice them into halves or quarters.
- 2.Prepare the Salad Base: Wash and dry the salad greens thoroughly. Arrange the greens in a large salad bowl or on individual plates. Add the cherry tomatoes, cucumber slices, avocado, and red onion.
- 3.Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), and minced garlic. Season with salt and pepper to taste.
- 4.Assemble the Salad: Place the sliced eggs on top of the salad. Drizzle the dressing evenly over the salad. Sprinkle crumbled feta cheese if desired. Gently toss the salad to combine or leave it layered for a stunning presentation.
- 5.Serve and Enjoy: Serve the egg and salad immediately as a standalone dish or alongside your favorite bread or soup.
Notes
- Egg Doneness: Adjust the boiling time to achieve your preferred egg texture (soft boiled or hard boiled).
- Customizations: Add protein like grilled chicken or chickpeas for a heartier meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
- Vegan Option: Replace eggs with tofu and use a vegan friendly dressing.
