Spring Salad with Hard-Boiled Eggs

Name: Spring Salad with Hard-Boiled Eggs
Yield: 4

Hard-boiled eggs rest gently on a bed creamy avocado, watermelon radishes and tender greens and are topped by a bold vinaigrette.

Hard-boiled eggs rest gently on a bed of flavor comprised of creamy avocado, watermelon radishes and tender greens. Gently toss with the Lemon and Dill Vinaigrette. Make enough of the bold dressing to use later on grilled salmon or shrimp.

Makes 4 servings

Ingredients

3 large eggs
4 cups spring greens
2 small avocados, pitted, peeled and cubed
¾ cup sliced watermelon radish or other radishes
½ cup grape tomatoes, halved
¼ cup chopped fresh parsley
Fresh dill sprigs, for garnish
LEMON AND DILL VINAIGRETTE
⅓ cup olive oil
1 to 2 tablespoons fresh lemon juice
1 tbsp white wine vinegar
1 tbsp chopped fresh dill
2 tsp Dijon mustard
1 clove garlic, minced
½ tsp salt
¼ tsp pepper

Directions

Make Lemon and Dill Vinaigrette and set aside.
To hard-boil eggs, place eggs in a small saucepan. Add water to cover. Bring to boiling. Remove from heat. Cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
Divide greens among four salad plates. Quarter eggs lengthwise. Arrange eggs, avocados, radishes and tomatoes over greens. Sprinkle with parsley and serve with vinaigrette. If desired, garnish with fresh dill sprigs.
Lemon and Dill Vinaigrette: Whisk together olive oil, lemon juice, vinegar, dill, mustard, garlic, salt and pepper. Store in refrigerator.