Egg, Tomato, Carrot and Lettuce Salad with Sauce

Ingredients

• Egg2 count (110 g)
• Tomato1 count (130 g)
• Lettuce1 cup (35 g)
• Carrot1/2 medium (30 g)
• Corn1/2 count (125 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Shell the corn and boil in a pot for 12-15 minutes. Then remove and drain.

3. 3

   Step 3

   In the meantime, wash the vegetables.

4. 4

   Step 4

   Cut the lettuce into strips, grate the carrot and slice the tomato.

5. 5

   Step 5

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

6. 6

   Step 6

   Serve the sliced boiled egg, tomato, lettuce, corn and carrot on a plate. Pour the dressing on top and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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