Name: Spring Garden Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4-6 Servings
Ingredients: 4 Cups Butter Lettuce; ½ Cup Herb Greek Yogurt Dressing; 3 Soft Boiled Eggs (8 mins); ½ Whole Avocado, sliced; 1 Cup Snap Peas, sliced; 4 Radishes, thin sliced; 2 Tablespoons Fresh Dill, chopped; Black Pepper, to taste; Olitalia Extra Virgin Olive Oil, drizzle to taste

Instructions

Bring a small pot of water to a boil over high heat. Carefully lower the eggs into the boiling water and cook for 8 minutes for a soft, jammy center. Transfer immediately to a bowl of ice water to stop the cooking process and cool completely.
Prepare the Herb Greek Yogurt Dressing and set aside while preparing the vegetables.
Arrange the butter lettuce in a large serving bowl or platter. Top with snap peas, radishes, fresh dill, and sliced avocado.
Peel and halve the soft-boiled eggs, then add to the salad. Spoon over the herb Greek yogurt dressing and finish with freshly cracked black pepper and a generous drizzle of Olitalia Extra Virgin Olive Oil.
Serve and enjoy!
Note: Perfect for spring lunches, healthy side dishes, or elegant entertaining, this easy salad recipe combines wholesome ingredients with rich, balanced flavor.

Spring Garden Salad

Instructions

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Extra Virgin Olive Oil

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