Carrot & radish salad with eggs and green dressing
Prep
15 mins
Cook
10 mins
Servings
2
Difficulty
Medium
This is one of my go to quick lunches when I want something fresh and satisfying without spending hours in the kitchen. The combination of crisp roasted vegetables, soft eggs, and a vibrant green dressing comes together in just 25 minutes, making it perfect for busy weekdays. What I love most is how affordable it is to throw together with basic pantry staples. The radishes and carrots provide wonderful crunch and color, while the dill packed dressing adds brightness and flavor. Plus, those free range eggs are packed with choline, which is brilliant for brain health, making this salad as nourishing as it is delicious.
Ella x
Ingredients
- 4essential free range white eggs
- 1 handful/sice cubes
- 50 gramsessential fat free greek style yogurt
- 1 tbspessential olive oil
- 1unwaxed lemon(zest and juice)
- 20 gramsdill(finely chopped)
- 2 tspmed seasoning
- 1 tspcapers(rinsed and finely chopped)
- ½essential round lettuce(trimmed and leaves separated)
- 200 gramsessential radishes(thinly sliced)
- 1essential carrot(peeled)
Detail level
Instructions
- 1
Bring a small pan of water to the boil and gently add the eggs. Set a timer to 6 minutes. Place some ice cubes into a bowl of cold water, ready for later. Meanwhile, for the dressing. Whisk together the yogurt, oil, lemon zest and juice, dill, Mediterranean seasoning and capers in a bowl. Season and set aside.
- 2
After 6 minutes, transfer the eggs to the iced water and leave to chill for a few minutes. Divide the lettuce leaves between 2 plates, drizzle with some of the dressing, then scatter with the radishes. Use a peeler to shave the carrot into ribbons and mound these on top.
- 3
Remove the eggs from the water, peel and cut in half. Add 4 halves to each salad, drizzle with a little more dressing, season and serve.
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