Egg Râpé Salad

Name: Egg Râpé Salad
Total time: 10 min
Yield: 280 g
Ingredients: Lentils 80 g; Onion 30 g; Red Bell Pepper 30 g; Fresh Cucumber 25 g; Young Leaf Greens Mix 25 g; Iceberg Lettuce 25 serving; Boiled Egg 45 pcs; Ground Black Pepper 2 g; Squeezed Lemon Juice 3 ml; Honey Mustard Sauce 5 g; Olive Oil 10 spoon

Cook 10 min Difficulty EASY 498 kcal

#diet #low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

Lentils 80 g
Onion 30 g
Red Bell Pepper 30 g
Fresh Cucumber 25 g
Young Leaf Greens Mix 25 g
Iceberg Lettuce 0.5 serving
Boiled Egg 1 pcs

Seasonings/Sauce

Ground Black Pepper 2 g
Squeezed Lemon Juice 3 ml
Honey Mustard Sauce 5 g
Olive Oil 10 spoon

Nutrition summary

Carbohydrates 39.13 g 37%

Protein 28.76 g 27%

Fat 16.6 g 35%

Serving size 280g

Cooking steps

1

Boil the eggs and let them cool.
2

Finely grate the boiled eggs using a grater.
3

Slice the cucumber and avocado thinly.
4

In a bowl, add salad greens, cucumber, avocado, and the grated eggs.
5

Season with olive oil, salt, and pepper.

Egg Râpé Salad

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