Description
Brighten your Easter table with this colorful salad full of crunchy vegetables, creamy avocado, and golden eggs. It’s fresh, festive, and perfect for spring gatherings.
Ingredients
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4 cups mixed spring greens, washed and dried
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2 medium carrots, julienned or shredded
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1 cup purple cabbage, thinly sliced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 avocado, peeled, pitted, and cubed
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4 hard-boiled eggs, halved or quartered
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½ cup walnuts or pecans, lightly toasted
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¼ cup crumbled feta or goat cheese (optional)
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3 tbsp olive oil
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2 tbsp lemon juice
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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Salt and black pepper, to taste
Instructions
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In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper for the dressing.
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Wash and dry mixed greens. Julienne carrots, dice bell peppers, and thinly slice purple cabbage. Place in a large mixing bowl.
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Cube avocado and fold gently into the salad. Add crumbled cheese if using.
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Lightly toast walnuts or pecans in a small pan and add to the salad.
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Peel hard-boiled eggs, cut into halves or quarters, and arrange on top of the salad.
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Pour dressing over salad and gently toss to coat evenly. Taste and adjust seasoning.
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Transfer to a serving platter or bowls and garnish with extra nuts or herbs. Serve immediately.
- Prep Time: 15 mins
- Category: Lunch
- Cuisine: American