Try this high protein salad with crisp vegetables, boiled eggs and an easy dairy-free dressing. A fresh, colourful salad recipe that’s perfect for lunch or dinner.
Dressing
Ingredients
1 hard-boiled egg
¼ cup olive oil
¼ cup red wine vinegar
2 tsp honey
2 tsp Dijon mustard
Method
Blend all ingredients in a jug with a stick blender until smooth.
Season with salt and pepper as desired, and add 2 tablespoons of water if needed to thin out.
Salad
Ingredients
4 hard-boiled eggs chopped in large pieces
250g Brussels sprouts, bases trimmed
1 large Lebanese cucumber
6 red radishes, trimmed
1 medium beetroot bulb, peeled, halved
1 small red apple (140g), quartered, cored, thinly sliced
1 small Granny Smith apple (140g), quartered, cored, thinly sliced
¼ cup dill tips, extra to serve
Method
Bring a saucepan of water to the boil. Pull loose outside leaves off sprouts and reserve. Cook whole sprouts in boiling water for 1 minute, add leaves and submerge. Drain and refresh in cold water.
Thinly slice cucumber, radish and beetroot using a mandolin. Arrange cucumber, radish, beetroot, apple, sprouts, dill and eggs on a serving plate and drizzle with dressing between layers.
Finish with a final drizzle of dressing and garnish of dill and leftover sprout leaves. Season with cracked pepper. Serve.
Tips & Hints
You could also swap apples for pears when in season.
To prevent staining your fingers from beetroot, wear disposable gloves when
slicing on mandolin.
