After Easter Layered Salad

The tradition of Easter eggs dates back to ancient times when eggs were seen as a symbol of fertility and rebirth. This salad incorporates hard-boiled eggs as a nod to this tradition.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 13.

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Easy

After Easter Layered Salad

Cooking Method: Assembly Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 20 min Rest Time 30 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Spring

Ingredients

Servings

• 2 cup Mixed Salad Greens
• 1 cup Cherry Tomatoes
• 1 cup Cucumber
• 1 cup Red Onion
• 1 cup Carrots
• 1 cup Radishes
• 1 cup Avocado
• 4 piece Hard-Boiled Eggs
• 2 tablespoon Fresh Dill
• 2 tablespoon Olive Oil
• 2 tablespoon Lemon Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. In a large bowl, layer the mixed salad greens as the base.
2. Arrange the cherry tomatoes, cucumber, red onion, carrots, radishes, avocado, and hard-boiled eggs on top of the greens.
3. Sprinkle fresh dill over the salad.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
5. Drizzle the dressing over the salad.
6. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 6g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.