Green Salad With Scrambled Eggs

This salad recipe requires 3 “base ingredients” and then a salad dressing, as desired. I’ve listed out the ingredients for a homemade tamari and nutritional yeast salad dressing that I personally paired with this scrambled egg salad:

1. Baby greens: You can use any tender, mixed or single-ingredient baby greens! Think something along the lines of baby spinach, arugula, or a spring mix. This makes it so easy to grab a couple handfuls from the container, no prep involved 🙂
2. Raw veggies: For this salad, you can chop up any raw veggies you have on hand! I like using ones like sweet bell peppers, cherry tomatoes, carrots, or cucumber.
3. Eggs: I recommend 2 large eggs per person (if you’re making this for more than just yourself). 3 large eggs works too if you’re really hungry and want more protein!
4. Olive oil: This will be used for the salad dressing.
5. Lemon: Again, for the salad dressing. I’d recommend freshly squeezed lemon juice if possible.
6. Tamari: For the salad dressing, can be swapped with soy sauce. Use a low-sodium one if needed. Likewise, you can find gluten-free tamari if you follow a gluten-free diet.
7. White vinegar: I recommend either white wine vinegar or apple cider vinegar.
8. Nutritional yeast: This yellow-coloured yeast adds a delicious “cheesy” flavour and slight thickness to this salad dressing, as well as plenty of B-vitamins. Please do not confuse it with traditional baker’s yeast – that will NOT taste good!!
9. Garlic powder: I like the way this integrates smoothly into salad dressing, but you could use freshly minced garlic cloves as well.
10. Mustard: Mustard helps to emulsify and thicken a salad dressing, and I promise you won’t find it has an overpowering mustard flavour here! I used a smooth/creamy dijon that is mild in taste and not grainy.
11. Honey: Use a nice liquid honey that will combine easily with the rest of the salad dressing. Honey can be swapped with maple syrup if preferred, it adds a touch of sweetness to compliment the more acidic flavours.

As mentioned, you can totally pair this scrambled egg salad with your preferred salad dressing – homemade or store-bought! I personally LOVE this recipe with the Original and/or Caesar Dressing from Little Creek – I believe it’s only available in Canada, though. A caesar dressing would be another great choice!

Salad with scrambled eggs is super versatile! Here are some other yummy additions you can add – I’ve done them all 😉

1. Nuts and/or seeds for an extra crunch. My personal favourite here is some raw pumpkin seeds (pepitas) and hemp seeds (hemp hearts).
2. Sliced avocado, if you’d like some extra healthy fats and added creaminess.
3. Cooked grains, like quinoa or farro. This is a great way to use up any leftover grains you have in the fridge, and helps to bulk up this salad even more.
4. Cooked veggies, like roasted bell peppers, zucchini, or broccoli. Have some leftovers in the fridge? Add them to this salad to use them up!!

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

If you’re using a homemade salad dressing, or the one that I’ve included in this recipe, start by prepping that first. I like to do this by either shaking all the ingredients together in a small jar with a lid, or whisking them together in a small bowl. Set aside while you prep the rest of the salad.

Next, plate the salad greens and any other desired ingredients in a bowl. I like to do this before I scramble the eggs, so that the eggs can be added right after cooking. That way, they’ll be nice and warm and perfectly textured when you eat them!

After plating your salad greens, crack 2 eggs into a small bowl. Add some salt and pepper, then whisk them together (with a whisk or fork) until the eggs are well combined.

Heat a small pan on the stovetop, over medium. Add a touch of cooking oil, spray, or butter to the pan (I personally like using this avocado oil spray).

Now, the next part is personal preference depending on how you like your scrambled eggs. Personally, I LOVE a mix between Australian-style folded eggs and an American-style hard-scramble (versus something soft and creamy). I find the firmer texture works better when mixed with a salad.

To cook the eggs this way, I let the pan get fairly hot before pouring the whisked eggs inside. Then, I let the eggs sit for about 20 seconds, until they start to firm up a tiny bit along the edges/bottom.

I then place my spatula under the edge of the eggs (at any point in the pan), and slowly push the spatula around the sides of the pan (in a circular motion) OR towards the center. A thin layer of eggs will continue to set at the bottom of the pan – keep repeating the same motion until the eggs are mostly set/firm.

After a minute or two, the top of the eggs will likely still be a bit wet. At this point, I’ll flip the eggs to cook the top part for a few seconds and then remove from the heat.

Again, you can scramble the eggs any way that you’re accustomed to. This is just my personal favourite method 🙂

Once the eggs are cooked, immediately transfer them to the top of your salad. Pour the dressing over top, break up the eggs a little, and toss to combine before digging in!

Eggs are an excellent source of complete, quality protein – 2 large eggs provide 13 grams.

Protein is essential for building lean muscles. It also helps to slow digestion, keeping you feeling full, satisfied, and energized for longer. Adding a quality protein source to salads is the KEY to making them an actually satisfying, full meal.

Eggs are also rich in various micronutrients, like:

• vitamin A
• vitamin D
• vitamin E
• vitamin B12
• folate
• iron
• selenium
• choline

Versatile, easy-to-cook, and a nutrition-powerhouse – you really can’t go wrong!

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• Cold Chopped Quinoa Salad
• Canned Salmon Potato Salad
• Avocado Boiled Egg Salad
• Cucumber Quinoa & Avocado Salad

Did you give this Salad With Scrambled Eggs Recipe a try? Let me know by leaving a comment and recipe rating below!

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