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This Fresh Garden Egg Salad with Turmeric Dijon Dressing is a delicious and filling Paleo and Whole30 salad full of veggies and even more full of flavor!
The salad is comprised of cucumbers, carrots, radishes, tomatoes, mixed greens, and blueberries. It’s topped with a creamy Paleo egg salad, which is made with Paleo mayo and a tasty Turmeric Dijon Dressing. And then, everything is drizzled with even more Turmeric Dijon Dressing. So much protein, so many raw veggies, and so much yum!
I’d have to say the star of the show here is the Turmeric Dijon Dressing. It just tastes sooo good. Made with tarragon vinegar, olive oil, dijon mustard, ground turmeric and herbes de provence, this dressing has the perfect balance between dijon, tarragon and turmeric flavors.
I could just drink it!
Plus it really adds a nice flavor to the egg salad itself. (1 Tbs of the dressing goes into the egg salad). Which really ties all the flavors of the salad together.
Though, I can’t give the dressing ALL of the credit. I do have to say that all of the raw fresh veggies also really enhance the crunch and taste of the salad as well. And they really make your body feel so good after eating them.
Plus the eggs are an awesome source of protein, which keeps your body satisfied.
I love when really yummy food makes you feel so good.
And if you were wondering… the blueberries taste SO good with this egg salad… trust me. 🙂
I also love when a meal is easy to prep in advance, which is the case with this Fresh Garden Egg Salad with Turmeric Dijon Dressing recipe.
You can also easily whip it up for lunch… the most time consuming part of the salad is boiling the eggs. You can prep the rest of the salad as they cook, which is super convenient.
This Fresh Garden Egg Salad with Turmeric Dijon Dressing is going to be my go-to summer salad for sure.
It’s kind of a long name for a salad, but I had a hard time deciding on what to name this recipe… because it is technically egg salad on top of a salad and/or part of a salad.
So is it an egg salad salad?
Sounds uber weird.
Since there are so many veggies in here: cucumbers, carrots, radishes, tomatoes, and mixed greens. I decided to describe it as a garden egg salad… aka a garden salad combined with an egg salad.
But all you need to know is that it’s a Paleo, whole30 compliant egg salad, on top of a bunch of raw veggies… with a turmeric dijon dressing drizzled on top. And it’s SO good.
Happy cooking!
Fresh Garden Egg Salad with Turmeric Dijon Dressing {Paleo, Whole30}
Ingredients
Salad Ingredients:
- 2 cups mixed greens
- 1 cup shredded carrots
- 1/2 cup blueberries
- 1/4 of a cucumber, , sliced
- 8 cherry tomatoes, ,sliced in half
- 4 radishes, , sliced
Turmeric Dijon vinaigrette ingredients:
- 2 tsp dijon mustard
- 3 Tbs olive oil
- 2 Tbs tarragon vinegar
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1/8 tsp ground turmeric
- 1/4 tsp herbes de provence
Egg Salad Ingredients:
- 6 hard boiled eggs
- 2 Tbs Paleo mayonnaise, (you can make your own, or buy some- Primal Kitchens makes a good one)
- 1 Tbs of the Turmeric Dijon vinaigrette made in this recipe
- salt and pepper to taste
Instructions
- Put the eggs in boiling water and cook for 12 minutes. Turn the stove heat off and let the eggs sit in the hot water for 10 minutes. (You can use any technique of your choice to make the hard boiled eggs, this was just how I did it).
- While the eggs are cooling, make the Turmeric Dijon vinaigrette. Put 2 tsp Dijon, 3 Tbs olive oil, 2 Tbs tarragon vinegar, 1/8 tsp salt, 1/8 tsp pepper, 1/8 tsp turmeric, and ¼ tsp herbes de provence into a bowl and mix until the dressing thickens. Set the dressing aside.
- Prepare the salad plates. You can either mix together all of the veggies here or separate them out like I did in my photos. Put 1 cup of mixed greens, 1/2 cup of shredded carrots, and 1/4 cup of blueberries on each plate. Then put half of the sliced cucumbers, tomatoes and radishes on each plate.
- Make the egg salad. Peel the shells off of the hard boiled eggs and place the eggs into a bowl. Mash the hard boiled eggs until all the eggs are in little pieces. Add 2 Tbs of paleo mayonnaise ( homemade or store bought) and 1 Tbs of the Turmeric Dijon vinaigrette made earlier in this recipe. Mix well. Add salt and pepper to taste.
- Put half of the egg salad on one of the salad plates and the other half on the other. Sprinkle the remaining Turmeric Dijon vinaigrette on each plate. Enjoy
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! And it’s MSPI friendly to boot! I will be trying and sharing for sure!
Awesome! I just had to look up MSPI, but I’m glad I know about it now and happy to report that Paleo recipes should all be MSPI friendly 🙂