Spring Greens Salad with Roasted Garlic Hummus+7-Minute Egg

So many of my favourite meals come together just by putting together what I can find in the fridge. A happy accident, this spring greens salad with roasted garlic hummus+7-minute egg is just that. A blend of raw and cooked ingredients, it features some of the best flavours and textures of this much-awaited season.

Warm weather meals are at their best when they can be assembled quickly and provide nourishment to get us back to the day’s tasks. The roasted garlic hummus adds just the right amount of umami creaminess to let the tender spring greens and grilled asparagus spears shine, and the jammy 7-minute egg ties it all together.

Here’s Everything You’ll Need to Make It (For 2)

• Grilled asparagus
• Roasted garlic hummus
• Spring greens
• ½ cucumber
• 2 large eggs
• Fresh dill
• Juice of ½ lemon
• Freshly ground black pepper and chili flakes to garnish

Prepping the hummus in advance (or using store-bought) reduces prep time on the day. If grilling isn’t an option for you, roasting or steaming the asparagus will work too. You could also use steamed green beans, snap peas or broccoli, anything fresh and green will work!

This spring greens salad with roasted garlic hummus+7-minute egg is fresh and filling and so satisfying. Serve it as a vegetarian main course for dinner, lunch or a veggie-packed brunch!

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Spring Greens Salad with Roasted Garlic Hummus+7-Minute Egg

A blend of raw and cooked ingredients, this spring greens salad with roasted garlic hummus+7-minute egg features some of the best flavours and textures of this much-awaited season!

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Prep Time:15 minutes mins

Course: Breakfast

Keyword: asparagus, eggs, hummus, salad, spring greens

Servings: 2

Ingredients

• Grilled asparagus about 10-12 spears
• Roasted garlic hummus
• Spring greens
• ½ cucumber sliced
• 2 large eggs
• chopped fresh dill
• Juice of ½ lemon
• Freshly ground black pepper and chili flakes to garnish

US Customary – Metric

Instructions

• Using a medium-sized sauce pan, bring water to a boil and boil eggs for 6:45-7 minutes, then plunge them into an ice bath just until you can handle them easily.
• Swirl spoonfuls of hummus onto a serving platter or two plates. Nestle the asparagus on one side and add spring greens to the other. Remove egg shells then slice in half and add them together with the cucumber slices to the plate.
• Drizzle with freshly squeezed lemon juice then top with chopped dill, chili flakes and lots of pepper.