Our second offering in the Salad Splurge series is this truly Eggelicious Salad, in No-mayo Land..
Tadka-style Mayo-free Egg Salad
(Serves 2-3)
For the Salad Dressing:
3 Tablespoons honey mustard
1 Teaspoon horseradish or spicy brown mustard
3 Tablespoons thick yoghurt
1 Teaspoon Indian-style lemon pickle (the masala or gravy part)
1 Teaspoon lemon or orange zest
A splash of vinegar or lemon juice
1 Tablespoon light olive oil
Salt and pepper to taste
For the Salad:
½ 8 oz Bag salad greens or a small bunch of lettuce shredded
¼ Cup shredded carrots
3 eggs, boiled, cooled and cut up into bite-sized pieces (we used only the egg whites)
1 Medium-sized red-skinned potato, boiled and chopped
1 Small apple, peeled and thinly sliced, tossed with a splash of lemon juice to avoid browning
1 Medium-sized red onion, sliced thin and long
½ Red bell pepper, sliced thin and long
1 Stalk of celery, finely chopped (optional)
2 Slices bacon, cooked crisp and crumbled (optional)
In a big bowl, mix all the salad ingredients together, toss with our delicious dressing and serve immediately. This mayo-free salad is great on its own, or to take along for picnics and tuck into sandwiches and wraps.
Our salad ‘n sandwich is being shared over at
This looks like a very interesting dressing. I’ve never had pickle in a salad before.
So glad you noticed! We loved it! Thanks for coming by, Trisha!
That’s some lovely looking salad! I must say that adding pickle really makes this more interesting for our taste buds..:)..thanks for all your entries..loved reading them.
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