Spring Greens with Radish and Egg
This spring greens with radish and egg salad is a fresh, healthy dish made with crisp greens, peppery radishes, and protein-rich eggs. Light yet satisfying, it’s perfect for lunch, brunch, or a refreshing side.
Ingredients
- 4 cups spring greens baby lettuce, arugula, or spinach
- 1 cup radishes thinly sliced
- 4 large eggs
- Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey optional
- Salt and black pepper to taste
Instructions
- Bring water to a boil and cook eggs for 7–10 minutes.
- Transfer eggs to cold water, peel, and slice.
- In a bowl, whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Add greens to a serving bowl.
- Top with sliced radishes and eggs.
- Drizzle dressing over the salad.
- Toss gently or serve as arranged.
- Serve immediately.
Notes
- Adjust egg cooking time based on preferred yolk texture.
- Dry greens thoroughly for best dressing coverage.
- Slice radishes thinly for balanced flavor.
- Add dressing just before serving.
- Customize with herbs or toppings.