Spring Salad With Hard-Boiled Eggs

A refreshing spring salad featuring hard-boiled eggs, avocado, radishes, and grape tomatoes atop tender greens, finished with a bright lemon-dill vinaigrette for a crisp, flavorful dish.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

⅓ cup olive oil

1 to 2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 tablespoon chopped fresh dill

2 teaspoons Dijon mustard

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon pepper

3 large eggs

4 cups spring greens

2 small avocados, seeded, peeled and cubed

¾ cup sliced watermelon radish or other radishes

½ cup grape tomatoes, halved

¼ cup chopped fresh parsley

Fresh dill sprigs, for garnish

Directions

For vinaigrette, whisk together olive oil, lemon juice, vinegar, dill, mustard, garlic, salt and pepper. Set aside.
To hard-boil eggs, place eggs in a small saucepan. Add water to cover. Bring to boiling.
Remove from heat. Cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.
Divide greens among four salad plates. Peel eggs;* quarter lengthwise.
Arrange eggs, avocados, radishes and tomatoes over greens. Sprinkle with parsley and serve with vinaigrette. If desired, garnish with fresh dill sprigs.

‍

*Note: To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

‍