Spring Salad with Eggs, Tomatoes, and Radishes

If you’re looking for a light lunch or a fresh, vibrant side for a warm, sunny day, this delightful Spring Salad is just what you need! It’s as delicious as it is colorful — truly spring on a plate.

Crisp salad greens are paired with sweet cherry tomatoes, fresh radishes, cucumber, and perfectly boiled eggs for a lovely mix of flavors, textures, and colors. The honey-mustard-balsamic dressing ties everything together beautifully and adds just the right balance of tangy, sweet, and savory.

This Spring Salad is so good that once the warmer days arrive and seasonal produce is at its best, I find myself making it almost daily. So give it a try – I’m sure you’ll love it just as much!

Ingredients

For the Salad

• 8-12 handful mixed salad greens
• 6-10 radishes
• 1 heaping cup cherry tomatoes
• 1 cucumber
• 8 eggs
• Optional: pickled red onions, chopped parsley, toasted walnuts or hazelnuts

For the Dressing

• 2 tbsp balsamic Vinegar
• 2 tbsp Olive oil
• 2-3 tbsp freshly pressed lemon juice
• 2 tsp mustard
• 2 tsp honey
• 1/2 tsp lemon zest
• Salt
• Pepper

Recipe

I. Prepare the Salad

• Start by boiling the eggs: Bring a pot of water to a boil, carefully lower the eggs into the water, and cook them for 7-10 minutes, depending on whether you prefer a softer or harder yolk.
• Once cooked, transfer the eggs to a bowl of cold water to cool.
• Meanwhile, wash the salad greens, radishes, tomatoes, and cucumber.
• Cut the cherry tomatoes in half, dice or slice the cucumber into bite-sized pieces, and thinly slice the radishes — ideally with a mandolin.
• Peel the cooled eggs and quarter them.

II. Make the Dressing

In a small bowl, whisk all the dressing ingredients until smooth. Taste and adjust seasoning as needed.

III. Serve

• Gently toss the salad greens, tomatoes, cucumber, and radishes with the dressing until everything is evenly coated.
• Add the eggs carefully at the end to avoid breaking them up too much.
• Top with any optional ingredients like pickled red onions, chopped parsley, or toasted nuts.
• Finish with a pinch of salt and a few extra grinds of black pepper.
• Serve with fresh baguette, focaccia, cheese… or enjoy the salad as a light side dish.

Notes

• For softer eggs with a slightly jammy yolk: 7 minutes boiling time
• For hard-boiled eggs: 9-10 minutes boiling time
• Add-Ins: For a heartier version, you can add avocado, grilled chicken, tuna, or feta to the salad.