Quick Mixed Greens & Egg Salad
Hello Everyone! Today’s recipe – Quick Mixed Greens & Egg Salad – is one of our favorite summer salads lately. It has all the nutrients, proteins, and all the good things one salad should have. This meal salad is great for dinner, it’s not heavy for your stomach, but still, it will keep you satisfied.
In this recipe, we’ve used egg, chickpeas, and almonds as a protein source. If you are a vegan you use roasted tofu or tempeh instead of egg.
Eating enough greens and veggies is extremely important for our bodies. Knowing that, what can be a better meal than a salad, right? If you are a meat person, at least you can do is to have a side salad.
There are plenty of salad recipes on our website, check some of our favorite ones like Spinach & Figs Refreshing Salad, Red Beans & Corn Salad Recipe, and Mixed Greens Quinoa Salad With Roasted Tofu.
Let us know if you like this recipe in the comments section down below the recipe.
Prep time: 10 min Cook time: 2 min Total: 12 min Servings: 1
INGREDIENTS
- 2 handfuls of fresh mixed baby salad (of your choice)
- 3-4 cherry tomatoes
- 1 hard-boiled egg
- 2 tablespoons cooked chickpeas
- 1/2 small spring onion
- 1 tablespoon chopped raw almonds
DRESSING
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- black pepper (to taste)
INSTRUCTIONS
- Roughly chop onions and almonds. Slice cherry tomatoes in half and hard-boiled egg into four pieces. Set everything aside.
- To make a dressing, simply whisk all ingredients until they are combined. Adding salt is optional, we don’t use it so we haven’t included it.
- In a medium-size bowl add mixed greens as a salad base. Add the egg, cherry tomatoes, chickpeas, onions, and almonds on top. Pour the dressing over the salad. Toss everything and transfer to a serving bowl or plate.
- Enjoy your Quick Mixed Greens Egg Salad!
