Crunchy Egg-Topped Salad
A filling, healthy salad that takes less than 20 minutes to make!
1 cup mixed green leaves, shredded
1 small carrot, grated
1/2 red capsicum, finely sliced
8 cherry tomatoes, halved
3 tsp olive oil
1 tsp white balsamic vinegar
1/2 tsp soy sauce
Pinch of black pepper
1 egg, hard-boiled and sliced
3 rye crispbreads
3 slices (45 g) avocado
Ingredients
1/4 cup snow-pea sprouts1 cup mixed green leaves, shredded
1 small carrot, grated
1/2 red capsicum, finely sliced
8 cherry tomatoes, halved
3 tsp olive oil
1 tsp white balsamic vinegar
1/2 tsp soy sauce
Pinch of black pepper
1 egg, hard-boiled and sliced
3 rye crispbreads
3 slices (45 g) avocado
Method
1. Combine sprouts, green leaves, carrot, capsicum and tomatoes in a large bowl.
2. Mix oil, vinegar, soy sauce and pepper in a small bowl until well-combined. Pour over salad and toss to coat.
3. Arrange egg on top of salad.
4. Serve with crispbreads and avocado.
Notes
Nutritional Info per serving
2,063 kJ (493 cal), 16 g protein, 33 g carbs, 11 g fibre, 31 g fat (6 g sat fat), 350 mg sodium
- Source:
- Prevention
- Author:
- Stylist:
- Georgina Ropiha
- Photographer:
- Brett Stevens
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