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Boiled eggs can be sliced, quartered, or chopped and added to your salad.
#### 3. **Additional Vegetables**
While green vegetables are the stars of this salad, adding other vegetables can enhance the flavor and nutritional value. Consider adding:
– **Cucumbers**: Fresh cucumbers add a crunchy, hydrating element to your salad.
– **Tomatoes**: Tomatoes, especially cherry or grape tomatoes, bring a sweet and tangy flavor that complements the greens and eggs.
– **Red Onion**: Thinly sliced red onions add a mild, sweet bite to the salad.
– **Bell Peppers**: Bell peppers provide a pop of color and are an excellent source of vitamin C, which helps boost your immune system.
– **Carrots**: Grated or julienned carrots add a touch of sweetness and are packed with beta-carotene, which is beneficial for eye health.
#### 4. **Dressings and Toppings**
The dressing is the key to bringing all of the ingredients together. Opt for a dressing that complements the fresh and mild flavors of the greens while adding depth and richness. Some excellent options include:
– **Lemon Vinaigrette**: A simple combination of lemon juice, olive oil, Dijon mustard, and a pinch of salt and pepper makes for a refreshing and tangy dressing that enhances the flavor of the greens and eggs.
– **Balsamic Vinaigrette**: The sweetness of balsamic vinegar pairs wonderfully with the slight bitterness of greens like arugula or kale.
– **Tahini Dressing**: Tahini, made from ground sesame seeds, creates a creamy, nutty dressing that adds healthy fats to the salad.
– **Avocado Dressing**: Blend avocado with lime juice, cilantro, olive oil, and a little water to create a creamy and satisfying dressing.
To add extra crunch and flavor, consider topping your salad with roasted nuts, seeds, or crumbled feta cheese. These toppings add healthy fats, protein, and additional texture.
### How to Make the Perfect Green Veggies & Egg Salad
Now that we’ve covered the key ingredients and their benefits, it’s time to dive into the recipe for this delicious and nutritious Green Veggies & Egg Salad. This recipe serves 2-4 people, depending on portion size.
Ingredients:
– 4 large eggs (boiled)
– 4 cups mixed leafy greens (such as spinach, kale, or arugula)
– 1 cucumber, sliced
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/2 bell pepper, thinly sliced
– 1 carrot, grated or julienned
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Optional toppings: roasted nuts (e.g., almonds, walnuts), feta cheese, avocado slices
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