Protein summer salad

There’s something so satisfying about a salad that feels both refreshing and hearty, one that balances sweetness, tang, and a touch of creaminess. This salad does exactly that. With crisp cucumber, juicy melon, fresh herbs, and soft-boiled eggs, it’s light yet filling, and comes together in under 20 minutes.

This refreshing and simple recipe is perfect for warmer days or when you’re craving a light, flavorful dish. Topped with creamy Greek yogurt, soft-boiled eggs, and a touch of olive oil and lemon, it’s a dish that’s both satisfying and nourishing. Whether enjoyed as a light lunch or a healthy appetizer, it’s a dish that celebrates freshness and simplicity.

Serves: 2

Prep Time: 10 minutes

Cook Time: 7 minutes

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Ingredients

• 250g of canned white beans

• 1/2 cucumber

• 1/4 melon

• 1 bunch of parsley

• 2 soft-boiled eggs

• 200g of Greek yogurt

• Olive oil

• Lemon juice 🍋

• A pinch of fleur de sel

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Instructions

1. Prepare the vegetables and fruit. Drain and rinse the beans, then let them dry a bit on a paper towel. Slice the cucumber into thin rounds and the melon into delicate wedges — the contrast of textures is lovely in this salad. Chop the parsley finely and set everything aside.

2. Cook the eggs.Bring a small pot of water to a boil. Gently lower in the eggs and cook for about 6 minutes for a soft, jammy center. Immediately transfer them to a bowl of ice water to stop the cooking. Once cool, peel them carefully.

3. Make the yogurt dressing.In a small bowl, whisk together the yogurt, a drizzle of olive oil, the lemon juice, and a pinch of fleur de sel. Taste and adjust with more lemon or salt as needed. The dressing should be tangy, creamy, and lightly salted.

4. Assemble the salad.On a large serving plate, arrange the beans, cucumber, melon, and apricot slices. Add the chopped parsley, then gently nestle the soft-boiled eggs on top. Drizzle generously with the yogurt dressing and finish with a twist of black pepper and a little more olive oil if you like.

To serve

This salad is best enjoyed immediately, while the eggs are still warm and the fruit is cool and juicy. It’s perfect for lunch on a sunny day or as a vibrant side for summer dinners. The mix of creamy yogurt, sweet fruit, and earthy beans might sound unusual, but it works beautifully — light, balanced, and quietly elegant.