Light, crunchy, and protein-packed—perfect for a quick lunch or side dish!
🍽️ Ingredients (Serves 2)
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4 cups fresh romaine lettuce, chopped
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2 hard-boiled eggs, sliced or quartered
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1 green cucumber, thinly sliced
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½ cup cherry tomatoes, halved
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2 tbsp red onion, thinly sliced (optional)
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1 tbsp fresh dill or parsley, chopped
For the Dressing:
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2 tbsp extra-virgin olive oil
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1 tbsp lemon juice (or apple cider vinegar)
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½ tsp Dijon mustard
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½ tsp honey (or maple syrup)
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Salt & pepper to taste
👩🍳 Instructions (Ready in 10 mins!)
1️⃣ Prep Veggies: Wash and chop lettuce, cucumber, tomatoes, and onion (if using).
2️⃣ Boil Eggs: Cook eggs for 9-10 mins, cool in ice water, peel, and slice.
3️⃣ Make Dressing: Whisk olive oil, lemon juice, mustard, honey, salt, and pepper.
4️⃣ Assemble: Toss lettuce, cucumber, tomatoes, and onion with half the dressing. Top with egg slices.
5️⃣ Serve: Drizzle remaining dressing and sprinkle with fresh herbs.
💡 Pro Tips
✅ Extra crunch: Add ½ cup croutons or toasted sunflower seeds.
✅ Creamy twist: Swap dressing for 2 tbsp Greek yogurt + 1 tsp lemon juice.
✅ Make ahead: Keep dressing separate until ready to eat to avoid soggy greens.
🍽️ Serving Ideas
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Pair with grilled chicken or avocado slices for a heartier meal.
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Pack in a jar for a portable lunch (dressing at the bottom, lettuce on top!).
“Simple, fresh, and satisfying—no cooking required!” 🌿
Storage: Best eaten immediately (lettuce wilts fast!).