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Baby greens salad with egg and walnuts

Baby greens salad with egg and walnuts

Total Time
10 min
10 min
A great way to make a simple green salad filling and exciting is to add hard boiled eggs for a protein hit. Sprinkle with chopped, toasted walnuts for some added crunch.


Apple juice no added sugar

2 tbs

Olive oil

1 tbs

Apple cider vinegar

1 tbs

Whole grain mustard

1 tsp

Mixed salad leaves

150 g, baby variety

White radish

4 individual, sliced

Red onion

½ small, thinly sliced

Boiled egg(s)

4 medium, peeled, quartered (see tip)


¼ cup(s), (25g) toasted, chopped


  1. Whisk juice, oil, vinegar and mustard in a large bowl. Season with salt and pepper.
  2. Add salad leaves, radish and onion and gently toss to coat.
  3. Top salad with egg and sprinkle with walnuts to serve.


TIPS: To hard-boil eggs, bring a large saucepan of water to the boil and lower eggs into water with a slotted spoon. Simmer for 10-11 minutes. Drain and cool before peeling. Add 40g reduced-fat feta cheese with walnuts in Step 3 (contains dairy). Swap walnuts for pecans.