Fresh Veggie and Egg Salad Bowl
This Fresh Veggie and Egg Salad Bowl combines crisp vegetables, creamy boiled eggs, and a zesty herbed dressing for a refreshing and filling meal. It’s rich in protein and healthy fats, loaded with Mediterranean freshness from olive oil, lemon, and herbs — the perfect energizing bowl for any time of day.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 2 bowls
Ingredients
For the Eggs
4 large eggs
Pinch of salt
For the Fresh Veggies
1 cup mixed greens (romaine, arugula, spinach, or baby kale)
½ cucumber, diced
1 small carrot, shredded or julienned
½ red bell pepper, sliced
6–8 cherry tomatoes, halved
¼ avocado, sliced
¼ cup red cabbage, thinly sliced
For the Dressing
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
½ clove garlic, minced
½ tsp honey
Salt & black pepper, to taste
1 tbsp fresh herbs (parsley, dill, or basil), finely chopped
For Garnish
1 tbsp feta cheese, crumbled
1 tsp toasted sesame seeds or pumpkin seeds
Fresh herbs or microgreens for topping
Instructions
1. Boil the Eggs
Place eggs in a pot and cover with cold water.
Bring to a boil, then lower heat and simmer:
6–7 minutes for soft-boiled
9–10 minutes for fully hard-boiled
Drain and cool in ice water, then peel and halve.
2. Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, honey, herbs, salt, and pepper.
Adjust to taste — more lemon for brightness or more olive oil for richness.
3. Assemble the Salad Bowl
Add mixed greens to the base of each bowl.
Arrange cucumber, carrot, bell pepper, tomatoes, avocado, and cabbage in sections for a rainbow look.
Place egg halves on top.
Drizzle with the dressing.
Sprinkle feta, sesame seeds, or herbs over the top.
4. Serve Fresh
Serve immediately for the crispest texture, or refrigerate up to 2 hours before eating.
Chef’s Tips
Add a scoop of quinoa, chickpeas, or lentils to make it more filling.
Replace eggs with tofu or grilled halloumi for a vegetarian variation.
For extra crunch, toss in roasted almonds or sunflower seeds.
A dollop of Greek yogurt on top adds extra creaminess and protein.
Frequently Asked Questions
Q1: Can I meal prep this salad?
Yes — keep the veggies and dressing separate, and add the dressing and eggs just before serving for freshness.
Q2: What dressing alternatives can I try?
Try a Greek yogurt lemon dressing or a balsamic olive oil vinaigrette for variation.
Q3: Can I make it more hearty?
Add boiled potatoes, brown rice, or grilled chicken to turn it into a complete meal bowl.
Nutritional Information
Calories: 370 kcal
Protein: 18 g
Carbs: 20 g
Fat: 25 g
Fiber: 5 g
Sugar: 5 g
Sodium: 260 mg