Potato, Egg, Tomato and Cabbage Salad

Ingredients

• Potato1/2 medium (90 g)
• Tomato1/2 count (65 g)
• Egg1 medium (50 g)
• Cabbage1 cup (90 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil water in a pot over medium heat. In the meantime, peel the potato and cut into pieces.

2. 2

   Step 2

   Once boiling, add the potato and egg. Boil for 10-12 minutes. Drain and set aside.

3. 3

   Step 3

   At the same time, shred the cabbage and slice the tomato.

4. 4

   Step 4

   Next, peel and slice the egg.

5. 5

   Step 5

   Serve all the ingredients in a bowl and season with olive oil, lemon juice and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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