Watercress, Radish and Egg Salad with Yogurt Dressing

This Watercress, Radish and Egg Salad with Yogurt Dressing is quick, easy, healthy and delicious. Easily made if you make your hard boiled eggs ahead and have them ready in the fridge.

Since my husband is usually looking for a hearty dinner, when it comes to lunch, I try to keep it light, fresh and easy. With an emphasis on the easy. Truth be told, if lunch isn’t easy, I’m sometimes inclined to just skip it and that inevitably leads to mid-afternoon (much less healthy) snacking.

This Watercress and Egg Salad is a favourite light, fresh and easy choice. I love watercress. Not only is it a flavourful green, it’s also a super green, chock full of goodness.

1 cup of chopped watercress has only 4 calories, but provides 24% of daily Vitamin C needs and 21% of daily Vitamin A needs!

Paired with hard boiled eggs, radishes and a simple yogurt dressing, this one comes together quickly and offers up both delicious and nutritious.

If you can’t find watercress, baby greens (spinach, arugula, spring mix etc) are a great substitute.

Cook’s Notes for Watercress, Radish and Egg Salad with Yogurt Dressing

If you are not a radish lover, feel free to substitute something else from your fridge. Chopped celery or cucumber? Avocado or left-over asparagus would all be great.

I try to keep hard-boiled eggs ready to use in the fridge whenever I can. I cook them up on the weekend so they are in the fridge all week. They are perfect for this salad, a quick breakfast or even an impromptu egg salad sandwich. Scroll down for more information on hard boiled eggs and how to cook the perfect hard boiled eggs!

How to Cook the Perfect Hard Boiled Egg

Place eggs in a single layer in a saucepan and cover with 1 inch of water. Bring just to a full rolling boil over medium-high heat, then immediately cover pan and remove from heat. Let sit in the pan for 10 minutes (set a timer!). Remove from hot water and place immediately in to an ice bath. Let sit in ice bath for 1 minutes, them remove to a bowl to refrigerate or to peel and use immediately.

How long will hard boiled eggs keep in the fridge? Peeled or unpeeled, hard boiled eggs will keep in the fridge for one week! I like to keep mine with the peel on and peel just before using.

Do hard boiled eggs need to be refrigerated? Yes they do.

Can you freeze hard boiled eggs? Nope, unfortunately, hard boiled eggs don’t freeze well.

Are hard boiled eggs nutritious? Yes! They are full of vitamins and minerals such as potassium, iron, zinc, vitamin E and folate. With 6 grams of protein and just 78 calories, a hard-boiled egg is a healthy food choice.

Watercress, Egg and Radish Salad with Yogurt Dressing

Ingredients for a single salad. Double or triple as needed! Boil your hard boiled eggs ahead and refrigerate, so they are ready for use in this salad. 

5 from 2 votes

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Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings (adjustable): 1 serving

Ingredients

For the yogurt dressing:

• 1/4 cup Greek style, whole milk plain yogurt
• 1 Tbsp fresh lemon juice
• Pinch mustard powder optional, omit if you like
• 1-2 tsp water to thin if necessary

For Salad:

• 2 cups fresh watercress
• 1 Hard boiled egg cooled, peeled and quartered
• 1 Tbsp fresh chives diced (or finely diced green onion)
• 1 Radish thinly sliced
• Salt and freshly ground pepper

Instructions

• Do ahead: Prepare hard boiled eggs by adding eggs to barely simmering water. Simmer for 10 minutes, then remove to an ice water bath to quickly cool. Refrigerate hard boiled eggs until needed.
• Prepare the yogurt dressing by whisking together all the ingredients. Set aside.
• To prepare the salad, place fresh watercress on plate. Top with hard boiled eggs, chives and radish. Drizzle dressing over-top. Season with salt and freshly ground pepper, to taste. Enjoy!

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Notes

As written, there are only 119 calories in this salad, but it delivers 44% of your daily Vitamin C needs and 51% of your Vitamin A needs. It also has 13 grams of Protein!

Nutrition

Calories: 119kcal, Carbohydrates: 4g, Protein: 13g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 189mg, Sodium: 109mg, Potassium: 357mg, Sugar: 2g, Vitamin A: 2560IU, Vitamin C: 36.8mg, Calcium: 162mg, Iron: 0.6mg

Author: Jennifer