A good egg salad starts with good eggs. I like brown free-range organic eggs. To me, the taste is more appetizing than the other varieties, and after the habit of only eating the free-range organic eggs, the factory caged white eggs are almost impossible to consume. There is definitely a difference in flavor. Eggs also encourage healthy eating. If you enjoy them for breakfast, they can keep you full for a good amount of time because of their protein amount.
With fresh vegetables and fresh herbs, there’s no other way to enjoy a green salad than to combine with the best source of protein: eggs! They’re considerably cheap compared to meat and are very easy to prepare. Any recipe that has eggs as a main ingredient is in my book of easy recipes. That said, you know my salad bowl is always filled with a delicious side, one that’s nutritious and beneficial for your body. The organic produce in the grocery store is the best way to ensure that what you’re putting into your body is good and healthy.
Radishes are amazing and seasonal in the spring. The perfect way to enjoy them would of course add them to salad recipes. This healthy salad is rich in antioxidants such as calcium and potassium due to the radishes. It’s one of my favorite ingredients in this simple recipe.
Benefits of radish and cucumber salad
This crunchy salad is hydrating due to the cleaning effect and vitamin C the radishes. Cucumber fights cellulite and also hydrates the body. As for dill, it promotes digestion and supports oral health.
What goes into a creamy salad?
For many of my creamy salad recipes, I use avocado mayonnaise. Some say it doesn’t quite taste the same as a regular good old mayonnaise. This might be true, but I have gotten used to using the avocado one and all the salads taste so good with it. Other than mayonnaise, all you need will be:
How do I cook the perfect hard-boiled egg?
- Place eggs in a large pot and fill with enough water to cover the eggs by an inch.
- Bring to a boil over medium heat.
- Boil eggs for 5-7 minutes then turn off the heat.
- Drain the eggs of hot water and refill the pot with cold water. Let the eggs sit in the cool bath for 3-4 minutes. (This helps to peel the eggs easier).
Gather the Salad Ingredients for this Veggie Salad:
Radish: I have always used the red kind of radish. I’ve not really tried this salad with other varieties, but it is one of the tastiest raw vegetables that you can eat which also contain calcium, supporting bone health. Also, they contain potassium.
Whole Eggs: Large eggs, and hard boiled.
Cucumber: Skin peeled or not, it’s up to you. Cucumbers keeps you hydrated and contains vitamin K.
Onion: Green scallions, they contain vitamin C, which protects against cell damage.
Dill: Fresh dill makes a great difference in this recipe. It has manganese, which helps bone formation so add some in.
Salt and pepper to season, if you want. Usually, I find that the mayonnaise has just enough flavor as the salad dressing. If you prefer more flavor, you can also add a little bit of lemon juice.
Although this salad can be enjoyed in the summertime during the warm sunny days, it’s also perfect for spring when radish and cucumbers are at their freshest point.
How to make Quick Mixed Garden Vegetable Salad
Simple and Creamy Spring Radish and Cucumber Salad
- cutting board
- salad bowl
- mixing spoon
- 1 bunch radishes, sliced & cut into quarters
- 1 English cucumber, sliced & cut into quarters
- 1 stem fresh dill, chopped
- 2 Tbsp mayonnaise, I like to use avocado mayonnaise
- 1 scallion, chopped
- salt, to taste
- After chopping radishes, cucumber, dill, and scallions, combine all of the ingredients together.
- Add salt to your taste and serve!