Mixed Green Salad with Egg and Nuts
A fresh, hearty salad with crisp greens, juicy tomatoes, radishes, creamy egg, crunchy almonds, and a tangy balsamic glaze. Perfect for a quick lunch or light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Place the 2 eggs in a small saucepan, cover with water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes.
Step 2
While the eggs cook, rinse and dry the 4 cups mixed greens and place them in a large bowl. Slice the 1 tomato into wedges and the 4 radishes into thin rounds.
Step 3
Drain the eggs, cool under cold water, then peel and slice into halves or quarters.
Step 4
Add the tomato, radishes, 0.5 cup black beans, 0.25 cup sliced almonds, and 1 tbsp sesame seeds to the bowl with the greens.
Step 5
Top the salad with the sliced eggs and drizzle with 2 tbsp balsamic glaze. Toss gently just before serving.
Step 6
Serve immediately, or keep the dressing separate if making ahead.
Tools you’ll need
- small saucepan
- large salad bowl
- knife
- cutting board
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