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Easter salad {eggs, olives + radishes}
Easter salad - tender lettuce, cucumbers, radishes, green garlic, Kalamata olives, and boiled eggs - a celebration of spring at every bite, and a great recipe to use leftover Easter eggs.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 -4
Calories 244 kcal
Ingredients
- 1-2 green leaf or red leaf lettuce
- 3-4 Persian cucumbers (or 1 English cucumber)
- a bunch of radishes, cut thinly
- 2/3 cup Kalamata olives
- 3-4 boiled eggs
- 3-4 stalks spring onions, chopped (green + white parts)
- 2-3 stalks green garlic, chopped (green + white parts) (or 1-2 cloves crushed garlic)
- 1/4 cup fresh lemon juice (or 3-4 tbs apple cider vinegar)
- 1/4 cup olive oil
- salt
Instructions
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Cut lettuce into thin ribbons, 1/4 inch thick.
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Chop spring onions and green garlic for a total of 1/2 - 2/3 cup.
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Peel and slice the cucumbers.
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Slice radishes thinly.
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Make a quick dressing of the lemon juice and olive oil. Add crushed garlic if you don't use green garlic.
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Mix all veggies with the dressing, add a few pinches of salt, and adjust the lemon juice/vinegar amount if needed.
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Arrange the sliced boiled eggs, and Kalamata olives on top.