Crispy Vegetables And Egg Spring Salad

Crispy Vegetables And Egg Spring Salad - Plattershare - Recipes, food stories and food lovers
We should have our salads everyday so say the doctors and they are right! Salads nourish us and cleanse us from within.5 - 6 portions of fruits and vegetables everyday promotes good digestion, flawless skin and removal of toxins from the body. Sometimes you can add protein ingredients to your salads like chickpeas (safed chane),Cottage Cheese cubes (paneer),Tofu, beansprouts or boiled chicken, eggs or fish for the non vegetarians. In this salad I have used boiled eggs which provide your protein kick and the salad which will take care of your veggie portions! As I mentioned above if you do not have eggs, you can substitute any of the vegetarian options or just omit the protein and continue with the veggies! This salad is a meal in itself and perfect for spring times and summers!
4 from 7 votes
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Prep Time30 minutes
Total Time30 minutes
Served As: Brunch
Recipe Cuisine Type: Deli
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 4 Eggs boiled
  • 1 Onion diced
  • 2 Tomato firm diced
  • 1/4 cup Corn Kernels
  • 1 Beetroot peeled and diced
  • 1 Carrot peeled and diced
  • 1 Cucumber peeled and diced
  • 1 Green Bell Pepper diced
  • 1/4 cup Pineapple chunks diced
  • Lettuce as required iceberg torn roughly
  • 2 tbsp Coriander chopped
  • 2 tbsp Mint
  • 2 tbsp Parsley optional chopped
  • 2 Lemon juice
  • 1 1/2 tsp Salt or as per taste
  • 1 tsp Pepper
  • Dressing for the
  • 2 tbsp Dressing optional caesar
  • 3 tbsp Apple Cider Vinegar
  • 2 tsp Mustard Sauce
  • 2 tsp Honey
  • 2 tbsp Olive Oil
  • 2 cloves Garlic optional chopped finely
  • 1/2 tsp Salt or as per taste


  • Mix all the ingredients for the dressing and whisk well. Slice the eggs in half and then in quarters.
  • Mix the following veggies in a large bowl : Onion, Tomatoes, Corn kernels, Beetroot, Carrot, Cucumber, Green Bell Pepper. Add lemon juice, salt and pepper to the veggies and mix well.
  • Arrange lettuce leaves attractively in a serving bowl and spoon 4 - 5 tbsp of the prepared veggies. Sprinkle the Pineapple dices over the salad and arrange the quartered eggs on top.
  • Sprinkle with the chopped Coriander and Parsley and garnish with mint leaves. Pour the dressing on top and serve immediately.
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4 from 7 votes

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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  1. 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

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