Crispy Spring Vegetable & Egg Salad Recipe

30 minutes

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Crispy Spring Vegetable & Egg Salad Recipe - Plattershare - Recipes, food stories and food lovers

4.09 from 12 votes
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About Crispy Spring Vegetable & Egg Salad Recipe

This vibrant Crispy Spring Vegetable & Egg Salad is a healthy and delicious way to enjoy your daily dose of fruits and vegetables. Packed with fresh, crunchy veggies like beetroot, cucumber, and bell peppers, along with protein-rich boiled eggs, it's a complete and satisfying meal perfect for a light brunch or lunch.
The recipe is easily customizable – swap the eggs for chickpeas, tofu, or paneer for a vegetarian option. A homemade dressing adds a zesty touch, but you can also use your favorite store-bought dressing if you're short on time.
This salad is not only nutritious but also visually appealing, making it ideal for spring and summer gatherings. Get ready to impress your friends and family with this simple yet elegant salad recipe!
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Recipe Time & More

Prep30 minutes
Total30 minutes
Calories175 kcal
Serves4
Served AsBrunch
Recipe TasteSaltySavourySourSpicySweetTangy

Ingredients
 

Vegetables

Protein & Garnish

Dressing

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Instructions
 

Prepare the Dressing

  • Whisk together apple cider vinegar, Dijon mustard, honey, olive oil, minced garlic, and salt until emulsified.

Prepare the Vegetables

  • In a large bowl, combine diced onion, tomatoes, corn kernels, diced beetroot, carrot, cucumber, and green bell pepper. Add lemon juice, salt, and pepper; toss gently to combine.

Assemble the Salad

  • Arrange lettuce leaves in a serving bowl. Spoon 4-5 tablespoons of the vegetable mixture onto the lettuce.

Garnish and Serve

  • Top with pineapple chunks and quartered hard-boiled eggs. Sprinkle with chopped coriander, parsley (if using), and mint leaves. Drizzle with the prepared dressing and serve immediately.

Recipe Notes

Expert Tips

  • For extra crunch, lightly toast the corn kernels in a dry pan before adding them to the salad.
  • Roast the beetroot beforehand for a sweeter and earthier flavor. Allow to cool completely before dicing.
  • Feel free to add other vegetables you enjoy, such as shredded red cabbage, avocado, or bell peppers of different colors.
  • If you don't have apple cider vinegar, white wine vinegar or even a splash of lemon juice can be used as a substitute.

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4.09 from 12 votes

Recipe Nutrition

Calories: 175kcalCarbohydrates: 11gProtein: 7gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 2gSugar: 7g

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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8 Comments

4.09 from 12 votes (4 ratings without comment)

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  6. Congratulations Amrita, Your recipe has been appreciated by Judge chef Reetu Uday Kugaji for “Salad Recipe Theme of the week”. Here is what she has to say about your recipe – Colours, freshness and a crisp salad, what more can u ask for in this scorching Summer. A pat on your back. Excellent work !!!!!!!!!!”
    4 stars