Description
A vibrant salad that combines mixed greens, walnuts, and protein-packed boiled eggs, perfect for a light lunch or side dish.
Ingredients
- 4 cups mixed spring greens (arugula, spinach, baby kale)
- 2 large eggs
- 1/2 cup walnuts, roughly chopped
- 1/4 cup fresh herbs (parsley, chives, dill), finely chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Start by boiling the eggs. Place them in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from the heat and let sit, covered, for about 10-12 minutes. After the time is up, transfer the eggs to an ice water bath to cool.
- While the eggs are cooling, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and fresh herbs.
- Once the eggs have cooled, peel and slice them. Add them to the salad along with the chopped walnuts.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or refrigerate for up to an hour to let the flavors meld.
Notes
For best results, dress the salad just before serving to keep the greens crisp.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American