A light yet satisfying salad: peppery radish microgreens, cherry tomatoes, hard-boiled eggs and lemon-olive oil dressing. Ready in 15 minutes, keeps you full thanks to the protein-fibre balance.
INGREDIENTS
- 50 g — Radish microgreens
- 150 g — Cherry tomatoes
- 2 pcs — Hard-boiled eggs
- ½ pc — Red or white onion
- 2 tbsp — Extra virgin olive oil
- 1 tsp — Lemon juice
- Sea salt — to taste
- Black pepper — to taste
- Herbes de Provence — to taste
STEPS
- Hard-boil the eggs for 10 minutes after the water comes to a boil, then transfer to ice water — the yolk stays bright yellow and the shell peels easily. Quarter or dice.
- Halve or quarter the cherry tomatoes depending on size.
- Thinly slice or finely dice the onion. To remove bitterness, soak in ice water with a splash of vinegar for 5–7 minutes.
- Rinse the radish microgreens and pat dry on a paper towel.
- Combine the tomatoes, onion and eggs in a bowl. Spread the microgreens evenly on top.
- Whisk olive oil with lemon juice, drizzle over the salad. Season with salt, pepper and herbs. Toss gently and serve immediately.
Radish microgreens — a peppery punch in a simple salad
Radish microgreens are one of the most accessible and distinctive microgreens available. They have a pronounced sharpness and peppery radish flavour that makes them a natural accent in any salad. Unlike mature radishes, the microgreens are tender — they melt on the palate, leaving a lingering spicy finish.
Nutritionally, radish microgreens are a concentrated source of vitamins C, E and K, folate and antioxidants. Eggs contribute complete protein and yolk fat, which enhances the absorption of fat-soluble vitamins from the greens. Cherry tomatoes add lycopene and natural acidity. Together this is a rare type of salad that genuinely keeps you full — protein, fibre and healthy fats in balance.
A classic light lunch, ready in 15 minutes including boiling the eggs.
About the ingredients
Radish microgreens — look for bright pink or purple stems and deep green leaves. Fresh microgreens have a strong peppery aroma. If the smell is faint, they are past their best.
Eggs — boil for exactly 10 minutes after the water comes to a boil for a firm yolk. Transfer immediately to ice water for 5 minutes — the yolk stays bright yellow and the shell peels cleanly.
Cherry tomatoes — use at room temperature rather than straight from the fridge: cold tomatoes lose their aroma.
Olive oil with lemon — a better pairing than vinegar here: the milder acidity of lemon highlights the peppery radish rather than competing with it.
Variations
- With feta: replace half the eggs with 40 g of crumbled feta — the saltiness replaces added salt and the flavour shifts to Mediterranean.
- With tuna: 80 g canned tuna in brine instead of eggs — more protein, different texture.
- With avocado: half a diced avocado for creamy texture and omega-9 fats.
- Mustard dressing: add ½ tsp Dijon mustard to the oil and lemon — the heat of mustard and radish microgreens amplify each other.
- Warm version: fry the eggs sunny-side up and place on top of the microgreens — they wilt slightly from the heat and become more tender.
Serving and storage
Serve immediately after dressing. This salad does not keep — microgreens and eggs absorb moisture from the dressing within 20–30 minutes. If preparing ahead, keep all components separate and dress just before serving.
Great as a lunch, light dinner or protein-rich breakfast. Satisfying without being heavy.
