Potato, Egg, Tomato, Lettuce, Onion and Olive Salad

Ingredients

• Potato1 medium (180 g)
• Egg1 count (55 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Lettuce1 cup (35 g)
• Olives4 count (20 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato.

2. 2

   Step 2

   Boil water with a little salt and add the potatoes once boiling.

3. 3

   Step 3

   Cook the potatoes for about 10 minutes and remove before they are too soft. Stop cooking with cold water and drain well.

4. 4

   Step 4

   In the same pot, boil the egg for 8-10 minutes. Once done, remove from heat, let cool and peel.

5. 5

   Step 5

   Meanwhile, cut the lettuce leaves and the onion into thin strips.

6. 6

   Step 6

   Cut the hard-boiled egg into pieces.

7. 7

   Step 7

   Make the dressing by mixing olive oil, lemon juice, salt and pepper. If desired, add a little mustard.

8. 8

   Step 8

   In a bowl place all the ingredients and add the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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