Mediterranean Eggs Salad with Cucumber and Cabbage
Welcome to a refreshing delight that celebrates the flavors of spring! This Mediterranean Eggs Salad is a vibrant mix of crisp baby spinach, crunchy cucumber, and tender cabbage, all beautifully topped with perfectly boiled eggs. It’s dressed in a zesty Mediterranean style, enhanced with fresh mint to uplift every bite. For a creamy finish, serve it with a spoonful of yogurt on the side. Feel free to get creative with your favorite herbs or add some olives for an extra touch!
Ingredients
Equipment
Method
- In a pot of boiling water, carefully add the eggs and boil them for 10 minutes for hard-boiled. Once done, cool in cold water for a few minutes, then peel and slice them.
- While the eggs are cooking, wash the baby spinach and place it in a large mixing bowl. Add the diced cucumber and sliced cabbage.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Stir in half of the chopped mint.
- Drizzle the dressing over the salad mixture and toss gently to combine all ingredients nicely.
- Top the salad with sliced eggs and sprinkle the remaining mint on top. If desired, add crumbled feta and olives.
- Present the salad in bowls and add a spoonful of yogurt on the side. Enjoy your fresh Mediterranean creation!
Nutrition
Notes
Feel free to get playful with your ingredients! If you don't have fresh mint, dill or parsley can work just as beautifully.
For a heartier twist, consider adding some chickpeas or quinoa.
This salad can be made ahead of time and stored in the fridge for up to 2 days.
If you’re prepping in advance, keep the eggs and dressing separate until serving for the freshest flavor.
Enjoy experimenting!
For a heartier twist, consider adding some chickpeas or quinoa.
This salad can be made ahead of time and stored in the fridge for up to 2 days.
If you’re prepping in advance, keep the eggs and dressing separate until serving for the freshest flavor.
Enjoy experimenting!
