Pea, Radish and Egg Salad

Ingredients

• Peas1/2 cup (100 g)
• Radish1/2 cup (60 g)
• Egg1 count (55 g)
• Cilantro1 tablespoon (3 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil water with a pinch of salt in a pot. Once boiling, add the peas.

2. 2

   Step 2

   Cook for 6 minutes and remove once soft. Remove and drain.

3. 3

   Step 3

   At the same time, heat a pan over high heat. In the meantime, whisk the egg and add salt and pepper.

4. 4

   Step 4

   Pour half the oil in the pan, lower the heat and add the egg.

5. 5

   Step 5

   After 30 seconds, stir constantly using a slotted spoon until it sets. This will take 3-5 minutes. Set aside.

6. 6

   Step 6

   Cut the radish into pieces and place in a salad bowl with the peas and egg.

7. 7

   Step 7

   For the dressing, chop the cilantro, mix with the remaining oil, lemon juice, salt and pepper.

8. 8

   Step 8

   Pour the dressing over the salad, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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