Egg Salad with Yogurt Dressing

Ingredients

• Lettuce1 cup (35 g)
• Zucchini1/2 count (100 g)
• Corn1/2 unidad (125 g)
• Ham3 slice (90 g)
• Celery1 stalk (40 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Place two pots filled with water over high heat. Meanwhile, wash the lettuce, zucchini, celery and corn.

2. 2

   Step 2

   Dice the zucchini and celery, chop the lettuce and shell the corn.

3. 3

   Step 3

   Once the water is boiling, add the egg in one pot and the corn in the other. Let it boil for 8 minutes and turn off.

4. 4

   Step 4

   Separately, place the zucchini in a bowl and microwave for 3 minutes at full power. Set aside.

5. 5

   Step 5

   If you do not have a microwave, place a pan over high heat and once heated, add the zucchini with 1 or 2 tablespoons of water.

6. 6

   Step 6

   Cover and let it cook for 7 minutes over medium-low heat.

7. 7

   Step 7

   Meanwhile, mix the yogurt (plain and unsweetened, or you can replace it with milk), lemon juice, mustard, and parsley. Set aside.

8. 8

   Step 8

   Once the corn and egg are done, remove, drain and stop cooking with cold water or with water and ice. Drain again and set aside.

9. 9

   Step 9

   In a deep plate, place half of the diced egg, ham (it can be turkey or chicken ham) and the remaining ingredients.

10. 10

    Step 10

    Season with the yogurt dressing and stir. Garnish with half of the remaining egg.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.