It's all abut the dressing! Let's face it, a salad is nothing without a dressing. There is nothing fancy or new about this salad, but it is the dill dressing that brings it to life.
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.
Note: 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 centres in my eggs this way. Perfect eggs for a simple salad
A great big bowl of sunshine and healthiness! Great for any day lunch, barbecues, pot lucks, before dinner salad, or just what ever.
If you are serving this salad to a crowd, it is nice to dress the salad and gently toss it in the big salad bowl. This way the flavour of the dressing goes right through the salad which is really nice.
Chopped Salad with a Dill Dressing
Serves 4 / Prep Time: 10 minutes / Cook time: None
For the salad:
1 Head of 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/120 ml of mayonnaise
1/3 Cup/90 ml of Greek yoghurt
Big bunch of freshly chopped fresh dill, it has to be fresh (use as much as you like)
Juice of one lemon
1 Garlic clove, crushed
Fresh ground black pepper
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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