Spring Greens Salad | Hummus and Seven-Minute Egg
Last updated on July 2nd, 2026
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 | Hummus and Seven 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 Easy 20-Minute Grilled Asparagus spears shine, and the jammy 7-minute egg ties it all together.
Here’s everything you’ll need to make this Spring Greens Salad | Hummus and Seven-Minute Egg (for 2)
- Grilled asparagus
- Roasted garlic hummus
- Spring greens
- ½ English cucumber
- 2 seven-minute, jammy eggs
- Fresh dill
- Juice of ½ lemon
- Freshly ground black pepper and red pepper flakes to garnish
🥚 The jammy egg ice bath trick
To guarantee your seven-minute eggs keep their perfectly soft, jammy yellow centres, stopping the cooking process instantly is key.
While your water comes to a rolling boil on the stovetop, prepare a small bowl filled with cold tap water and a handful of ice cubes.
The second your kitchen timer goes off, use a slotted spoon or spider strainer to transfer the hot eggs directly from the boiling pot into the ice water.
This rapid temperature shock stops the internal heat from over-cooking the yolk while causing the egg white to shrink slightly inside.
This effortless cooling step ensures your yolks stay beautifully velvety while making the shell incredibly easy to peel away in clean pieces.
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 | Hummus and Seven-Minute Egg is fresh and filling and so satisfying. Serve it as a vegetarian main course for dinner, lunch or a veggie-packed brunch!
You can find my Essential Grilling Guide for Beginners here.
Try this Savoury Miso Avocado Toast with Egg or these Savoury Mushroom Toast with Egg next.
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Spring Greens Salad | Hummus and Seven-Minute Egg
Ingredients
- Grilled asparagus about 10-12 spears
- Roasted garlic hummus
- Spring greens
- ½ English cucumber sliced
- 2 Seven-minute jammy eggs
- chopped fresh dill
- Juice of ½ lemon
- Freshly ground black pepper and red pepper flakes to garnish
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.
