Ingredients
Equipment
Method
- Begin by boiling the eggs. Fill a medium saucepan with water, add a pinch of salt, and bring to a boil. Once boiling, gently add the eggs and cook for 9 minutes for hard-boiled.
- While the eggs are cooking, prepare the salad base. In a large mixing bowl, combine the baby spinach, diced cucumber, and sliced radishes.
- In a small bowl, mix together the curry powder, olive oil, and lemon juice to create a dressing. Adjust seasoning as desired.
- Once the eggs are cooked, place them in cold water for a few minutes to cool, then peel and chop them into quarters.
- Add the chopped eggs to the salad bowl and drizzle the curry dressing over it. Toss gently to combine.
- Finish by garnishing the salad with fresh mint leaves and a lemon wedge on the side. Serve immediately and enjoy!
Nutrition
Notes
Feel free to adjust the curry powder to your preference — you can go mild or make it spicier for a kick! This salad works wonderfully as a light lunch or dinner. Leftovers can be stored in an airtight container in the fridge for up to two days, but keep in mind that the freshness and texture of the spinach may diminish. Enjoy experimenting with different toppings like diced avocado or your favorite nuts to add an extra layer of flavor and crunch! Happy cooking!