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Fresh Spring Salad Casserole Cake

fresh spring salad casserole cake - featured image
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A light, vibrant casserole cake layered with fresh spring vegetables and a creamy Greek yogurt dressing, perfect for brunches, picnics, or casual dinners.

Ingredients

Scale
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (red, yellow, or orange), finely chopped
  • 1 cup shredded carrots
  • 1 cup fresh spinach or baby kale, chopped
  • ½ cup thinly sliced radishes
  • 1 cup Greek yogurt
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ½ teaspoon baking powder
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch springform pan with olive oil or butter.
  2. In a medium bowl, whisk 4 large eggs until frothy (about 2 minutes). Add ½ cup all-purpose flour, ½ teaspoon baking powder, and 2 tablespoons olive oil. Mix gently until just combined.
  3. In a separate bowl, combine 1 cup Greek yogurt, ½ cup mayonnaise, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, 2 minced garlic cloves, and 1 tablespoon chopped fresh dill. Season with salt and pepper to taste and stir until creamy.
  4. Wash and dry all vegetables. Halve cherry tomatoes, dice cucumbers, chop bell peppers, shred carrots, chop spinach or kale, and thinly slice radishes.
  5. Fold all prepared vegetables gently into the yogurt mixture, being careful not to crush the tomatoes.
  6. Pour half of the egg batter into the prepared pan and spread evenly. Spoon half of the veggie mixture over the batter, spreading gently. Add the remaining egg batter on top, followed by the rest of the veggie mixture. Smooth the top lightly with a spatula.
  7. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Let the casserole cake cool for at least 15 minutes before removing the springform ring and slicing.

Notes

Do not overmix the batter to keep it light and fluffy. Use room temperature eggs for better batter consistency. Drain watery vegetables like cucumber to avoid sogginess. Cool the casserole for at least 15 minutes before slicing to help it set. If the top browns too quickly, cover loosely with foil halfway through baking. Optional: sprinkle toasted pine nuts or sunflower seeds on top before serving for extra crunch.

Nutrition

Keywords: spring salad casserole, fresh vegetable casserole, Greek yogurt casserole, healthy casserole, easy spring recipe, vibrant veggie meal, light casserole

Find it online: https://avabake.com/fresh-spring-salad-casserole-cake-recipe-easy-vibrant-veggie-meal/