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Radish salad with egg & creamy dressing

Radish Salad With Eggs & Creamy Dressing

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 1-2 1x
  • Category: Salad


This keto and gluten-free radish salad has a little dairy in the dressing but it can be easily omitted. Add a little olive juice and lemon juice instead.


  • 2 whole eggs
  • 1 bunch of radishes (68 medium radish bulbs), thinly sliced
  • 1/2 cup chopped spring onion/scallions

For the dressing

  • 1 tablespoon whole egg mayonnaise (less sweet variety or homemade olive oil based is best)
  • 1 tablespoon crème fraîche, sour cream or yoghurt (can be omitted)
  • 1/2 teaspoon whole grain mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • Pinch cracked pepper
  • A few small salad leaves


  1. Cook the eggs in boiling water for 8-10 minutes. Rinse under cold water for a few minutes and peel. Cut eggs in half and separate the whites from the yolks. Crumble the yolk and dice the whites.
  2. Combine mayonnaise, crème fraîche, mustard, lemon juice, salt and pepper to make the dressing.
  3. Smear some of the dressing on the bottom of a large serving plate. Place a thick layer of radishes and sprinkle with green onion, diced egg whites and yolk crumble. Drizzle with a tablespoon of the dressing over the top and garnish with a few salad leaves. If presentation is not important, just toss everything together with the dressing and serve in a salad bowl.


Macros for the whole salad (can be served as a side for 2 or as a meal for 1): 300 calories, 14 grams fat, 8 grams carbohydrates, 4 grams sugars, 2 grams fibre, 15 grams protein.

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