Seven Layer Salad
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Six layers of romaine, cucumber, cherry tomato, peas, chopped egg, and red onion show through the side of a glass bowl, capped with Greek yogurt and lemon.
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Egg brings mild richness, peas a starchy sweetness, and red onion a sharp edge against the creamy top. Serve with a spoon that reaches all the way to the bottom, so every plate gets every layer.
Ingredients
Instructions
- 1
Let the 2 boiled eggs cool completely, then chop them small without crushing the yolks into a paste.
If the cut pieces look wet, press them lightly with a paper towel before layering.
- 2
Cut the 200 g romaine into bite-size pieces and slice the 120 g cucumber thinly.
Halve the cherry tomatoes and set them cut side down briefly so excess juice does not soak the lower layers.
- 3
Cool the 120 g cooked green peas before adding them, so they do not wilt the romaine.
Slice the 40 g red onion very thinly, and briefly rinse or soak it in cold water if it smells too sharp.
- 4
Stir 150 g Greek yogurt with 1 tablespoon lemon juice until smooth and spreadable.
Stop once no lumps remain, because overmixing can loosen the dressing and make it run down between the layers.
- 5
In a clear glass bowl, layer romaine, cucumber, cherry tomatoes, green peas, chopped egg, and red onion in that order.
Spread each layer to the edges, but do not press down, so the salad stays crisp.
- 6
Spread the yogurt dressing evenly over the top with a spatula, sealing the vegetables underneath.
Chill until serving, then use a large spoon to scoop all the way to the bottom for every portion.
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