Egg Leafy Green Salad (Low Carb, Keto, No Mayo)

 Looking for a salad that is free from mayo? Then this  Egg Leafy Green Salad is what you need if your life. It can't get any easier than throwing together a generous amount of arugula, cucumber, tomato and carrots with an optional dressing. Ready to serve within 20 minutes.

Lunch time just got ten times better, thanks to this leafy green salad, it's suitable for a paleo and keto friendly lifestyle. 

It's such a effortless salad, is ready to eat in less than 20 minutes, contains no dairy just some light seasoning with an optional salad dressing.

Whenever I'm looking for a salad bowl that's full of goodness to the point of rendering it a palate cleanser I turn to this salad or sometimes this Avocado Zucchini Salad.

Despite the omission of mayo, mustard, yoghurt and the usual components that you will find in a salad the taste is amazing and only requires a small amount of ingredients which is a major plus.

The longest prep work to be done is boiling the eggs, and then again that is a matter of how you like them (I'm a hard boiled egg kinda girl).

This salad is perfect to eat on a warm and sunny day or if you are seeking something that is tasty, yet light on the tummy and hips, that won't compromise any lifestyle goals (i.e weightloss, dietary requirements).

It pairs really well with this thirst quenching Mint Lime Drink.

How to boil your eggs to perfection? 

 I realise it can be difficult to perfect the cooking time of an egg, 12 minutes should get the results that I have in this picture - a hard boiled egg.

• Place the eggs in a medium sized saucepan along with some water
• Bring the water to boiling point (picture 1).
• Once the water has boiled, cover the saucepan with a lid and leave the for desired amount of time (see the list below)

• 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 (Picture 2 & 3).
• Remove the eggs with tongs or a slotted spoon, discard the cold water, peel the eggs and use accordingly (Picture 4).

How long should you boil eggs for?

Boiling an egg is a matter of personal preference;

• Soft set white egg with runny yolk - 4-6 minutes
• Almost set /Soft eggs - 6-8 minutes
• Hard boiled egg - 10-12 minutes

How to make egg leafy green salad

• Follow the instructions for boiling the eggs.
• 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

For the Balsamic Vinaigrette

• 1 tablespoon of balsamic vinegar (use lime juice instead if you want a vinegar free option)
• 2 tablespoon of extra virgin olive oil
• 2 teaspoon of maple syrup, or agave or nectar
• ¼ teaspoon of pink salt
• Black pepper to taste

Notes and tips

• Arugula is also known as rocket in some countries
• Feel free to add  some dressing if you want, see the recipe above
• Add some additional vegetables such as avocado, beets, bell peppers for a wider range of low carbs and/ keto friendly fats.
• Boil the eggs according to your preference. Yours will be different from mine so please refer to the above cooking time guidelines. Remember 4-6 minutes for a runny egg, 6-8 minutes for soft yolk and 10-12 minutes for hard boiled egg
• Prep your salad. While the eggs are being boiled I would suggest chopping your vegetables so they are ready for the next step.

More egg recipes you may like

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Egg Leafy Green Salad

Simple, quick and effortless Egg Leafy Green Salad is perfect to chop down on during the Spring/Summer Months.

5 from 6 votes

Print Pin Rate

Course: Lunch

Cuisine: American

Prep Time: 8 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 servings

Calories: 96kcal

Author: Charla

Ingredients

• ▢ A bag of arugula washed and drained
• ▢ 1 large tomato sliced in crescent shapes
• ▢ 1 cup of cucumber sliced (120g)
• ▢ 2 large eggs
• ▢ ¼ cup of carrot grated (30g)
• ▢ ⅛ teaspoon of himalayan pink salt
• ▢ 1 teaspoon of chives chopped
• ▢ 1 teaspoon of garlic pepper

For optional dressing

• ▢ 1 tablespoon of balsamic vinegar (use lime juice instead if you want a vinegar free option)
• ▢ 2 tablespoon extra virgin olive oil
• ▢ 2 teaspoon of maple or agave, nectar etc..
• ▢ ¼ teaspoon of pink salt
• ▢ black pepper to taste

Instructions

How to boil your eggs

• Place the eggs in a medium sized saucepan along with some water.
• Bring the water to boiling point.
• Once the water has boiled, cover the saucepan with a lid and leave for the desired amount of time (see notes)
• 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.

To make the salad

• 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

Notes

• Arugula is also known as rocket in some countries
• Feel free to add some dressing if you want, see the recipe above
• Add some additional vegetables such as avocado, beets, bell peppers for a wider range of  low carbs and/ keto friendly fats
• Boil the eggs according to your preference. Yours will be different from mine so please refer to cooking time guidelines. 
• . Remember 4-6 minutes for a runny egg, 6-8 minutes for soft yolk and 10-12 minutes for hard boiled egg
• Prep your salad. While the eggs are being boiled I would suggest chopping your vegetables so they are ready for the next step.

Nutrition

Calories: 96kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 229mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3945IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 1mg

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