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salad with fork
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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.
Course Lunch
Cuisine American
Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 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)
  • tsp of himalayan pink salt
  • 1 tsp of chives chopped
  • 1 tsp of garlic pepper

For optional dressing

  • 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..
  • ¼ tsp 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 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 a 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