Simple Green Salad
This Green Salad is so simple yet bursting with flavor. The secret to its success is slicing the lettuce as thinly as possible, which allows the flavors of the dressing to marinate all throughout.
Servings: 4
Ingredients
- 3 eggs (optional)
- 1 head romaine lettuce
- 1 English cucumber peeled, halved, and thinly sliced
- 5 radishes halved and thinly cut
- 3 green onions sliced
- ½ cup olive oil more or less to taste
- ¼ cup white balsamic vinegar more or less to taste
- 1 teaspoon salt more or less to taste
- 2 tablespoons Balkan-style yogurt or any plain, full-fat yogurt (optional)
Instructions
- If making the hard-boiled eggs, boil the eggs for 8 to 10 minutes. While they are boiling, prepare a bowl of ice water. Once finished cooking, transfer the eggs to the ice water. This will make them easier to peel and stop them from overcooking.
- Stack the lettuce leaves, roll them tightly (just like a cigar), and thinly slice the lettuce. The thinner the better, but you can cut the lettuce in any way you prefer.
- Note: If you need a full tutorial on how I cut lettuce, you can look at this recipe tutorial here: How to Thinly Slice Lettuce, Basil, Spinach and Many Other Leafy Greens
- Transfer the lettuce to a serving bowl along with the cucumber, radishes, and green onions. Season to taste with olive oil, white balsamic vinegar, and salt. Add the yogurt, if using. Give everything a good a toss.
- Peel the hard-boiled eggs and cut them in half. Nestle the egg halves on top of the salad and season each egg with a touch of salt and tiny drizzle of olive oil. Enjoy!
Video
Nutrition
Calories: 348kcal | Carbohydrates: 12g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 654mg | Potassium: 613mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13988IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 3mg
