Mushroom, Corn and Egg Salad

Ingredients

• Mushrooms1/2 cup (35 g)
• Corn1/2 unidad (125 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Lettuce1 cup (35 g)

Instructions

1. 1

   Step 1

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12 minutes.

2. 2

   Step 2

   Three minutes later, add the egg and boil together. Wash the egg first.

3. 3

   Step 3

   Once the corn grains are soft, remove and drain.

4. 4

   Step 4

   Heat half the oil in a pan over medium heat. In the meantime, slice the mushrooms.

5. 5

   Step 5

   Stir-fry the mushrooms for 5-7 minutes while stirring from time to time. Remove.

6. 6

   Step 6

   At the same time, peel and grate the carrot. Wash the lettuce leaves.

7. 7

   Step 7

   Finely slice the tomato and cucumber.

8. 8

   Step 8

   Mix the corn with the pieces of egg, tomato, carrot, cucumber and mushrooms on a plate or salad bowl.

9. 9

   Step 9

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom, Corn and Egg Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.