Crunchy Lettuce & Potato Chopped Salad

Crunchy Lettuce & Potato Chopped Salad

This crunchy lettuce and potato chopped salad is the kind of salad that truly eats like a meal. Crisp lettuce provides freshness and texture, while tender potatoes add substance and comforting heartiness.


Boiled eggs bring richness and protein, and fresh herbs lift the entire dish with brightness. The simple lemon and olive oil dressing keeps everything light while allowing the ingredients to shine.


Because the potatoes are dressed while still slightly warm, they absorb the flavour beautifully and help tie the salad together. The result is a balanced bowl that feels satisfying but still fresh , perfect for summer lunches or light dinners.

Crunchy Lettuce & Potato Chopped Salad

Healthythandi

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Mediterranean-inspired

A hearty chopped salad with crunchy lettuce, potatoes, eggs and fresh herbs tossed in a simple lemon dressing.

Crunchy Lettuce & Potato Chopped Salad

Ingredients

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    • 2 cups crunchy lettuce, finely chopped (romaine, cos, iceberg or little gem)
    • 1–2 cooked potatoes, roasted or boiled
    • 2 boiled eggs, quartered
    • ½ small red onion, very finely sliced
    • Fresh herbs such as parsley or dill

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    • Tuna or sardines for extra protein
    • Celery, cucumber or radish for additional crunch

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    • 2 tbsp olive oil

    • 1 tbsp lemon juice or vinegar

    • Salt and black pepper, to taste

    • Optional:

    • 1 tsp Dijon mustard

    Method

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      1. Finely chop the lettuce and place it in a large bowl.

      2. Smaller pieces help the salad feel more cohesive and easier to eat.

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      1. Cut the cooked potatoes into bite-sized chunks.

      2. While the potatoes are still slightly warm, toss them with the dressing so they absorb the flavour.

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      1. Add the dressed potatoes to the lettuce along with the sliced red onion and fresh herbs.

      2. Gently toss everything together until evenly combined.

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      1. Place the boiled eggs on top rather than mixing them through the salad.

      2. Add tuna if using and finish with extra herbs, salt and black pepper.

      3. Serve immediately.
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