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Chopped Salad with a Dill Dressing

5 from 1 vote

It’s all abut the dressing! This Chopped Salad with a Dill Dressing is your perfect spring salad.  There is nothing fancy or new about this salad, but it is the dill dressing that brings it to life.

over head view of the Chopped Salad with a Dill Dressing
Chopped Salad with a Dill Dressing

Yesterday, we were breaking out the barbecue for lunch.  First time for the season and I was pretty exited.  After marinading the chicken, baking the potatoes, making the salad and getting everything else ready, I went out to get the barbecue going.  Well the thing is, barbecues don’t really like sitting outside in all weathers October though April, neglected.  Need I say more, it was an oven barbecue in the end. 


Notes About The Salad

There really isn’t anything overly tricky about this salad.  Just toss some stuff in a bowl, make a 5 minute dressing and you are done.  Easy.  That being said I would like to make a small point about the boiled eggs. 

  • One thing I see often with eggs in salads is that the eggs have been boiled for too long and then they have that green black colour between the yolk and the egg white.  Personally, and maybe it is just me, but I find it off putting.  To avoid this, make sure you don’t overcook your eggs.  I use large eggs and put them straight into cold water and bring it to a boil.  Once boiling, I cook the eggs for 8 minutes.  I instantly remove the pan from the heat, drain the water and then fill it with cold water.  Once they have cooled enough to handle, I peel and chop them.  I never get the black centers in my eggs this way.  Perfect eggs for a simple salad

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Chipped Salad with a Dill Dressing

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Chopped Salad with a Dill Dressing

A great big bowl of sunshine and healthiness! Great for any day lunch, barbecues, pot lucks, before dinner salad, or just what ever.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean, North American
Keyword: dill, eggs
Servings: 4 servings
Calories: 364kcal
Author: Julia Pinney

Ingredients

For the salad:

  • 1 head romaine lettuce roughly torn
  • 1 Avocado diced
  • 2 Tomatoes diced
  • 2 Boiled eggs chopped
  • 1/2 Red onion thinly sliced

For the dressing:

  • 1/2 Cup mayonnaise
  • 1/3 Cup Greek yogurt
  • Big bunch of freshly chopped fresh dill it has to be fresh (use as much as you like)
  • Juice of one lemon
  • 1 clove garlic crushed
  • Fresh ground black pepper
  • Sea salt

Instructions

  • Add all dressing ingredients in a medium bowl and whisk well to combine. Set aside.
  • In a large salad bowl, add the lettuce and toss with the onions. Top with tomatoes, avocados & eggs. Pour over dressing and toss just before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Chopped Salad with a Dill Dressing
Amount Per Serving (1 serving)
Calories 364 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Cholesterol 106mg35%
Sodium 235mg10%
Potassium 851mg24%
Carbohydrates 14g5%
Fiber 8g33%
Sugar 6g7%
Protein 9g18%
Vitamin A 14365IU287%
Vitamin C 21mg25%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You soon!

By on April 7th, 2016
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