Spring Green Salad with Potatoes and Soft-Boiled Eggs

(Serves 2)

Ingredients

For the salad

• 2 small potatoes, peeled and sliced
• 6 to 8 asparagus spears
• ¾ cup green beans
• ½ cup green peas
• 4 radishes, thinly sliced
• 2 to 3 mini sweet peppers, thinly sliced
• 2 tbsp finely sliced white onion
• 2 handfuls of sprouts
• 2 tbsp fresh dill, chopped
• 2 eggs

Lemon-Dill Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey or maple syrup
• Salt and pepper
• Extra dill, to taste

Preparation

1. Cook the vegetables

Potatoes

• Place the sliced potatoes in a pot of cold salted water.
• Bring to a gentle boil.
• Cook for 10 to 12 minutes, or until fork-tender.
• Drain and let cool slightly.
• Asparagus (steamed)
• Steam the asparagus for 4 to 5 minutes.
• They should stay bright green and slightly crisp.

Green beans (steamed)

• Steam the green beans for 5 to 6 minutes.
• They should be tender but still have a little bite.

Green peas (steamed)

• Steam the peas for 2 to 3 minutes.
• Just enough to warm and brighten them.

2. Cook the soft-boiled eggs

• Bring a small pot of water to a boil.
• Carefully lower the eggs into the boiling water.
• Cook for exactly 6 minutes and 30 seconds.
• Transfer immediately to a bowl of ice water for 2 minutes.
• Gently peel the eggs.
• The yolks will be soft, creamy, and slightly runny.

3. Prepare the dressing

In a small bowl, whisk together:

• olive oil,
• lemon juice,
• Dijon mustard,
• honey,
• salt,
• pepper,
• and dill.

4. Assemble the salad

1. Divide the potatoes between two plates or bowls.
2. Add the asparagus, green beans, peas, radishes, sweet peppers, and white onion.
3. Drizzle with the dressing and toss gently.
4. Add the sprouts and fresh dill.
5. Cut the eggs in half and place them on top.

Optional finishing touches

• Lemon zest
• Sunflower or pumpkin seeds
• Crumbled feta cheese
• Fresh cracked black pepper