Fresh Garden Egg Salad Bowl
A vibrant, protein-packed salad filled with fresh vegetables, creamy cheese, and sweet-tart apple, perfect for any meal.
Ingredients
Base Ingredients
- 4 cups Fresh lettuce leaves (torn or chopped) Romaine or butter lettuce works beautifully.
- 1-2 pieces Tomatoes, sliced Heirloom or vine-ripened are my favorites.
- 0.5 cups Cucumber, sliced into rounds Persian cucumbers stay extra crunchy.
- 0.25 cups Red onion, thinly sliced Soak in cold water for 5-10 minutes to mellow the flavor.
- 0.5 pieces Apple, cut into bite-sized chunks Fuji or Honeycrisp for sweet-tart flavor.
- 0.5 cups Cheese cubes (cheddar & mozzarella) Sharp cheddar for flavor, mozzarella for creaminess.
- 2 pieces Boiled eggs, halved Cooked just past jammy (about 8.5 minutes).
- to taste Salt To season.
- to taste Black pepper To season.
Optional Dressing
- to taste Vinaigrette or creamy dressing Can also squeeze lemon for freshness.
Instructions
Preparation
- Spread the lettuce in a large bowl or on a serving plate. Drizzle with olive oil and a pinch of salt to wake up the greens.
- Layer the sliced tomatoes, cucumber rounds, and rinsed red onion slices on top.
- Tuck the apple chunks around, then scatter the cheese cubes over the salad.
- Nestle the boiled egg halves on top.
- Sprinkle everything with flaky salt and fresh cracked pepper. Drizzle with vinaigrette or dollop a creamy dressing at the side.
Notes
For ultra-crispy lettuce, soak torn leaves in ice water for 5 minutes before drying. Adjust egg cooking time to preference for jammy or hard-boiled. Toss right before serving to maintain freshness.