Spring is the season of new beginnings. There are sprouting greens, a pleasant breeze, bright flowers, and a promise of lot of happiness. It is nature’s way of saying that we’ve made it through the harsh winters and are on our way to happier times. I also enjoy spring because of the abundance of fresh produce; there are tender greens all around that are ideal for a plateful of salad. I always try to make a sumptuous salad bowl out of whatever I have in the pantry. I use different textures and a light vinaigrette dressing. Because it was Easter last weekend and there were eggs everywhere, I decided to keep my Spring Egg Salad bowl in the theme, adding so much spring to my platter. It’s colorful, bright, and vibrant, with a sweet and citrusy flavor.
Here goes my detailed recipe for the Spring Egg Salad:
Ingredients for the Salad:
- Romaine Lettuce : 1 head
- Avocado : 1
- Red Onion – 1/4 cup , sliced
- Blue berries : 1/2 cup
- Cherry Tomates : 1/2 cup
- Boiled Eggs : 4
- Sunflower Seeds : 1/4 cup, roasted
- English Cucumber : 1
Ingredients for Dressing :
- Olive Oil : 1/4 cup
- Lemon Juice : 1/4 cup
- Garlic Powder : 2 tsp
- Onion Powder : 2 tsp
- Pepper : 1 tsp
- Paprika : 1 tsp
- Cumin Powder : 1tsp
- Salt – according to taste
Steps of Preparation for Spring Egg Salad:
- Wash the vegetables thoroughly and roughly chop them into bite-sized pieces.
- After chopping the romaine lettuce, toss it with half of the dressing and season generously.
- Then add the remaining vegetables and toss well.
- Season the salad with the remaining dressing. Chop and add the eggs to the well-mixed and seasoned vegetables.
- For an extra crunch, sprinkle with pumpkin seeds or pepitas.
You can enjoy the salad as it is or stuff in a tortilla to make a wrap or stuff in between the bread for a sandwich.
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