Egg Leafy Green Salad

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

Course Lunch

Cuisine American

Prep Time 8

Cook Time 12

Total Time 20

Servings servings

Calories 96kcal

Author Charla

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

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.

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

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.