Fresh Veggies and Egg Salad Bowl
This salad bowl is a refreshing mix of crisp vegetables, protein-rich boiled eggs, and a zesty lemon-herb dressing. It’s perfect as a quick lunch, light dinner, or a high-protein post-study meal.
Prep time: 15 minutes
Cook time: 10 minutes (for eggs)
Total time: 25 minutes
Servings:2
Ingredients
4 large eggs
1 cup cherry tomatoes, halved
1 cucumber, diced
1 medium carrot, shredded
1/2 cup bell peppers (red/yellow), sliced
1/2 cup red cabbage, thinly sliced
2 cups mixed greens (lettuce, spinach, or arugula)
2 tbsp red onion, thinly sliced
2 tbsp feta cheese
1 tbsp pumpkin seeds or sunflower seeds
For Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
1/2 tsp dried oregano or thyme
Salt & black pepper to taste
Instructions
Boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 8–10 minutes. Cool, peel, and slice in halves or quarters.
Prepare veggies: While eggs are cooking, wash and chop all vegetables.
Make dressing: In a small bowl, whisk olive oil, lemon juice, mustard, honey, oregano, salt, and pepper until smooth.
Assemble the bowl:
Place mixed greens at the bottom.
Arrange tomatoes, cucumber, carrot, peppers, cabbage, and onion around the bowl.
Top with boiled eggs.
Sprinkle feta and seeds, if using.
Drizzle dressing just before serving.
Notes & Tips
For extra protein, add chickpeas, quinoa, or grilled chicken.
For creaminess, add avocado slices.
If you like a softer dressing, swap Dijon with plain yogurt for a tangy twist.
Frequently Asked Questions
Q: Can I meal-prep this?
Yes! Store veggies and boiled eggs separately in airtight containers. Add dressing only before eating.
Q: Can I make it without feta?
Of course! You can use cottage cheese, mozzarella, or skip cheese altogether.
Nutritional Information
Calories: 320 kcal
Protein: 18g
Carbs: 14g
Fat: 22g
Fiber: 5g