Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A fantastic salad I got from a Portuguese restaurant in Amsterdam. I've been eating it ever since. Garnish with grapes. Leftovers should keep for a day or so, but the fruits will make the lettuce wilt fast.

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Recipe Summary

cook:
5 mins
additional:
15 mins
total:
55 mins
prep:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

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  • Layer lettuce, avocados, tomatoes, strawberries, clementines, onion, mango, apple, nectarine, and cucumber in a large bowl or on individual serving plates. Drizzle vinaigrette on top.

  • Remove eggs from hot water; cool under cold running water. Peel and chop. Scatter eggs over the salad.

Cook's Notes:

Omit whatever you choose. Another great option is to add thinly sliced steak or salmon. Beef or tuna carpaccio works well.

Use a strawberry or apple cider vinaigrette if preferred.

Nutrition Facts

448 calories; protein 13.4g; carbohydrates 53.7g; fat 24.2g; cholesterol 204.6mg; sodium 234.1mg. Full Nutrition
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