Spring Medley Salad Recipe

Name: Spring Medley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Fingerling Potatoes (red And Yellow); 1 Fresh Egg; 1/4 heads Red Leaf Lettuce; 5 leaves Butter Leaf Lettuce; 2 cups Arugula; 1/3 cups Sugar Pea Sprouts; 1 Avocado; 2 Tablespoons Extra Virgin Olive Oil; 1 dash Salt; 1 dash Pepper

Servings: persons

4 Fingerling Potatoes (red And Yellow)
1 Fresh Egg
1/4 heads Red Leaf Lettuce
5 leaves Butter Leaf Lettuce
2 cups Arugula
1/3 cups Sugar Pea Sprouts
1 Avocado
2 Tablespoons Extra Virgin Olive Oil
1 dash Salt
1 dash Pepper

1
1. Clean the fingerling potatoes leaving their skin on and bring them to a boil in a pot of salted water. Cook for about 15 minutes.
2
2. Boil the egg for about 10-12 minutes.
3
3. Wash and chop the lettuce, wash the arugula and the sugar pea sprouts.
4
4. Peel, pit and slice the ripened avocado.
5
5. Drain and cut the potatoes. Peel the egg and cut it in half.
6
6. In two medium size bowls arrange the lettuce at the bottom, the arugula on top of that, the slices of avocado on one side, the potatoes on the other side, the egg and the pea sprouts on top.
7
7. Finish with a generous amount of salt, pepper and extra virgin olive oil.
8
8. Serve and enjoy.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Fingerling Potatoes (red And Yellow), 1 Fresh Egg, 1/4 heads Red Leaf Lettuce, 5 leaves Butter Leaf Lettuce, and more.

Yes, Spring Medley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Medley Salad

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