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Crispy Vegetables and Egg Spring Salad

Crispy Vegetables and Egg Spring Salad

We should have our salads everyday so say the doctors and they are right!Salads nourish us and cleanse us from within.5 – 6 portions of fruits and vegetables everyday promotes good digestion,flawless skin and removal of toxins from the body.Sometimes you can add protein ingredients to your salads like chickpeas (safed chane),Cottage Cheese cubes (paneer),Tofu,beansprouts or boiled chicken,eggs or fish for the non vegetarians.

In this salad I have used boiled eggs which provide your protein kick and the salad which will take care of your veggie portions!As I mentioned above if you do not have eggs,you can substitute any of the vegetarian options or just omit the protein and continue with the veggies!This salad is a meal in itself and perfect for spring times and summers!

Preparation time : 30 minutes

Makes : 4 servings

INGREDIENTS

4 boiled eggs

1 Onion – diced

2 firm Tomatoes – diced

1/4 cup corn kernels

1 Beetroot – peeled  and diced

1 Carrot – peeled and diced

1 Cucumber – peeled and diced

1 green Bell Pepper – diced

1/4 cup Pineapple chunks – diced

Iceberg Lettuce – torn roughly (as required)

2 tbsp Coriander Leaves – chopped

2 tbsp Mint Leaves

2 tbsp Parsley – chopped (optional)

Juice of 2 Lemons

1 1/2 tsp salt

1 tsp pepper

For the dressing :

2 tbsp Caesar Dressing (optional)

3 tbsp Apple Cider Vinegar

2 tsp Mustard Sauce

2 tsp Honey

2 tbsp Olive Oil

2 Garlic Cloves – chopped finely (optional)

1/2 tsp salt

METHOD

Mix all the ingredients for the dressing and whisk well.Slice the eggs in half and then in quarters.

Mix the following veggies in a large bowl : –

Onion

Tomatoes

Corn kernels

Beetroot

Carrot

Cucumber

Green Bell Pepper

Add lemon juice,salt and pepper to the veggies and mix well.

Arrange lettuce leaves attractively in a serving bowl and spoon 4 – 5 tbsp of the prepared veggies.Sprinkle the Pineapple dices over the salad and arrange the quartered eggs on top.Sprinkle with the chopped Coriander and Parsley and garnish with mint leaves.

Pour the dressing on top and serve immediately.

Pouring over the dressing….



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