Dairy-Free Tomato and Boiled Egg Salad
Brighten up your table with this light, refreshing Dairy-Free Tomato and Boiled Egg Salad, a perfect balance of simple ingredients and zesty flavors. This quick and easy salad combines juicy ripe tomatoes, crisp cucumber, and tender boiled eggs, tossed with a tangy Dijon lemon vinaigrette that’s delightfully dairy-free. Finished with fresh parsley and thinly sliced red onion for a herbaceous and slightly sharp kick, this vibrant dish comes together in just over 20 minutes and is ideal for lunch, dinner sides, or as a healthy potluck option. Nutrient-packed and effortlessly elegant, this salad is not only a feast for the eyes but also a wholesome, family-friendly recipe that’s both satisfying and nourishing. Perfect for anyone seeking a gluten-free, dairy-free, or high-protein salad recipe!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 3 pieces ripe tomatoes
- 1 medium-sized cucumber
- 1 small red onion
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat.
Once the water begins to boil, reduce the heat to medium and let the eggs cook for 10 minutes.
While the eggs are boiling, slice the tomatoes into wedges, thinly slice the cucumber, and finely dice the red onion.
Finely chop the fresh parsley and set it aside.
After 10 minutes of boiling, remove the eggs from the heat and place them in a bowl of ice water to cool for 2 minutes.
Peel the cooled eggs and slice them into quarters. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, and black pepper to create the dressing.
In a large salad bowl or platter, arrange the tomatoes, cucumber slices, red onion, and boiled egg quarters.
Drizzle the dressing evenly over the salad and gently toss to coat. Sprinkle with fresh parsley as a garnish.
Serve immediately or chill for up to 30 minutes before serving.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 18.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
