Fresh Garden Salad with Soft-Boiled Eggs and Olives
Description
This colorful garden salad combines crisp vegetables, briny olives, and perfectly soft-boiled eggs with a creamy golden yolk. Tossed in a simple homemade vinaigrette, it’s light, wholesome, and packed with flavor and texture.
Time
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients (Serves 2–3)
For the Salad:
4 cups mixed salad greens (lettuce, arugula, spinach)
1 cup cherry tomatoes, halved
1 cucumber, sliced
¼ red onion, thinly sliced
½ cup black or green olives (pitted)
2–3 eggs
¼ cup shredded carrots (optional)
2 tbsp fresh parsley or basil, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp lemon juice or vinegar
1 tsp Dijon mustard
1 tsp honey (optional)
Salt and black pepper, to taste
Instructions
1. Soft-Boil the Eggs
Bring a pot of water to a gentle boil.
Carefully add eggs and cook for 6–7 minutes.
Transfer immediately to ice water and cool for 5 minutes.
Peel and cut in halves.
2. Prepare the Salad
In a large bowl, combine salad greens, tomatoes, cucumber, onion, olives, and carrots.
Toss lightly to mix.
3. Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper until emulsified.
4. Assemble
Drizzle dressing over the salad and toss gently.
Plate the salad and top with soft-boiled egg halves.
Sprinkle fresh herbs on top.
Tips
For extra protein, add grilled chicken or chickpeas.
Use kalamata olives for a Mediterranean twist.
Don’t overdress—start with a little and add more as needed.
FAQs
Q: How do I get perfectly runny yolks?
A: Stick to 6–7 minutes of boiling and immediately cool in ice water.
Q: Can I make it ahead?
A: Prep veggies and dressing in advance, but add eggs and dressing just before serving.
Q: What greens work best?
A: A mix of crunchy (romaine) and tender (spinach, arugula) gives the best texture.
Nutritional Information (Approx. per serving)
Calories: 220–260 kcal
Protein: 9–12g
Fat: 16–20g
Carbs: 10–14g
Fiber: 3–5g