This light and refreshing salad is one of my go-to lunches for the summer. It’s satisfying and filling with the addition of the hard boiled eggs, and is perfect for those hot days when you don’t want to turn on the oven and cook.
The beauty of this dish is that you can prep all of the ingredients in large quantities and quickly put it together for lunch throughout the week. I love this salad so much that I really don’t mind eating it several times a week. The recipe below is the perfect size for two!
For the base of the salad I like to start with a bed of iceberg lettuce. It’s sweet, crunchy and so refreshing! The addition of fresh dill adds even more flavor and the eggs and pita chips help to bulk up the salad and make it more substantial.
I kept the dressing simple, however the secret to it, is to use a seasoned vinegar. This can easily be found at most local grocery stores. You can use apple cider vinegar as a substitute but I find that a bit too strong compared to the mild flavor the seasoned vinegar has.
So the next time you are looking for a light and refreshing lunch option, why not give this salad a try? And although this isn’t your typical creamy, mayo based egg salad it is still just as delicious!