Rainbow Vegetable Salad with Soft-Boiled Eggs Recipe 🥗🍳

If you’re looking for a healthy, colorful, and satisfying meal, this Rainbow Vegetable Salad with Soft-Boiled Eggs is a perfect choice! Packed with fresh vegetables and protein from eggs, it’s a nutritious and vibrant dish that’s as beautiful as it is delicious. Perfect for a light lunch or dinner, it’s also versatile enough for meal prep.

Ingredients:

4 soft-boiled eggs (medium-boiled for a creamy yolk)
1 cup lettuce leaves, washed and chopped
2 medium tomatoes, diced
1 small red onion, thinly sliced
1 medium beet, boiled and sliced
2 medium carrots, boiled and sliced
1/2 cup green beans, steamed
1/2 cup cauliflower florets, steamed
2 medium potatoes, boiled and sliced
Salt & pepper, to taste
Olive oil, for drizzling
Fresh herbs (parsley or chives), for garnish

Instructions:

Prepare the eggs: Bring a pot of water to a boil. Carefully add eggs and boil for about 7 minutes for medium-soft yolks. Cool them in cold water and peel.
Prep the veggies: While the eggs are boiling, prepare all vegetables. Slice the tomatoes, onions, beets, carrots, green beans, and cauliflower. Boil the potatoes until soft, then slice them.
Assemble the salad: In a large glass dish or serving plate, layer the lettuce as the base. Arrange the tomatoes, onions, beets, carrots, green beans, and cauliflower in separate sections for a beautiful “rainbow” effect.
Add the eggs: Halve the boiled eggs and place them throughout the salad for a pop of yellow.
Finish it off: Drizzle with olive oil and season with salt and pepper. Garnish with fresh herbs and enjoy!

💚 This salad is perfect for a quick, healthy meal. Whether you’re meal prepping or enjoying it fresh, this vibrant dish brings color and nutrients to your plate!

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