Description
A vibrant and refreshing salad celebrating fresh herbs, walnuts, and creamy eggs, perfect for any gathering or an everyday meal.
Ingredients
- 4 large eggs
- 4 cups mixed spring greens (such as baby spinach, arugula, and mesclun)
- 1 cup assorted fresh herbs (parsley, dill, chives, and basil)
- 1 cup walnuts, toasted and roughly chopped
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup feta cheese, crumbled (optional)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium heat.
- Once boiling, reduce the heat to low and let the eggs simmer for about 9-12 minutes based on your desired doneness.
- While the eggs are cooking, prepare the salad. In a large mixing bowl, combine the mixed spring greens, fresh herbs, walnuts, cherry tomatoes, red onion, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- After the eggs have cooked, transfer them to an ice bath to cool down, then peel and slice them.
- Pour the dressing over the salad and toss gently to ensure all the ingredients are well-coated.
- Finally, top the salad with the sliced eggs and serve immediately. Enjoy!
Notes
Choose fresh, organic produce for the best flavor. Customizing your greens and experimenting with herbs can enhance your salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean