Egg, Broccoli and Carrot Salad with Olive Oil

Ingredients

• Egg1 count (55 g)
• Broccoli1 cup (90 g)
• Carrot1/2 medium (30 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes.

2. 2

   Step 2

   Next, remove, stop cooking with cold water and peel.

3. 3

   Step 3

   Simultaneously, place another pot with water and a pinch of salt over high heat.

4. 4

   Step 4

   While boiling, peel and slice the carrot. Cut the broccoli into small florets.

5. 5

   Step 5

   Once the water comes to a boil, add the carrot and boil for 6 minutes until soft.

6. 6

   Step 6

   When 3 minutes are left, add the broccoli to the water.

7. 7

   Step 7

   Once the broccoli is tender, remove and drain.

8. 8

   Step 8

   In a bow place the egg, broccoli and carrots.

9. 9

   Step 9

   Season with olive oil, lemon juice and salt and pepper to taste.

10. 10

    Step 10

    Optional: Add a teaspoon of mustard for more flavor.

11. 11

    Step 11

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Broccoli and Carrot Salad with Olive Oil can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.