Egg Leafy Green Salad
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- A bag of arugula (washed and drained)
- 1 large tomato (sliced in crescent shapes)
- 1 cup of cucumber (sliced (120g))
- 2 large eggs
- ΒΌ cup of carrot (grated (30g))
- β tsp of himalayan pink salt
- 1 tsp of chives (chopped)
- 1 tsp of garlic pepper
- 1 tbsp of balsamic vinegar ((use lime juice instead if you want a vinegar free option))
- 2 tbsp extra virgin olive oil
- 2 tsp of maple (or agave, nectar etc..)
- ΒΌ tsp of pink salt
- black pepper to taste
Method
- Place the eggs in a medium sized saucepan along with some water.
- Bring the water to boiling point.
- Once the water has boiled leave to cook for the desired amount of time.
- Once the desired time has come to pass, place the eggs in cold water (this will stop the eggs from cooking any further) for 5-10 minutes.
- Discard the cold water, peel the eggs and use accordingly.
- Arrange the salad bed by first laying down the rocket, followed by the tomatoes, cucumber and the eggs.
- Finally garnish with carrot and pink salt, garlic pepper and chives.
- Whisk together the ingredients for the dressing in a small bowl and drizzle over the salad