Egg, Carrot, Cabbage and Green Leaf Salad

Ingredients

• Egg2 count (110 g)
• Carrot1/2 medium (30 g)
• Lettuce2 cup (70 g)
• Lemon Juice1 tablespoon (15 g)
• Cabbage1/2 cup (45 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Put the eggs in a pot with boiling water and let boil for 8-10 minutes. Once ready, remove, let cool and peel.

2. 2

   Step 2

   In the meantime, wash the vegetables.

3. 3

   Step 3

   Grate the carrot, chop the garlic and cut the cabbage and lettuce into strips.

4. 4

   Step 4

   For the dressing, mix the olive oil with lemon juice, chopped garlic, salt and pepper to taste.

5. 5

   Step 5

   Serve all the vegetables and cut egg. Add the dressing, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Carrot, Cabbage and Green Leaf Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.