Watercress, Egg and Radish Salad with Yogurt Dressing

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving
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. 


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


  • 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!


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!