Rice and Egg Salad

Ingredients

• Rice1/2 cup (100 g)
• Egg2 count (110 g)
• Corn1/4 unidad (63 g)
• Tomato1/2 count (65 g)
• Black Olives4 count (20 g)
• Cucumber1/2 cup (60 g)
• Avocado1/4 count (60 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

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

3. 3

   Step 3

   Then boil the egg in a small pot for 8-10 minutes.

4. 4

   Step 4

   Remove, let cool for some minutes, peel and cut into three pieces.

5. 5

   Step 5

   In the meantime, cut the tomato, cucumber, avocado and olives for the salad.

6. 6

   Step 6

   For the dressing: chop the parsley, mix with the lemon juice and olive oil. Add salt and pepper.

7. 7

   Step 7

   Put the rice, egg, olives, cucumber, avocado and corn in a salad bowl.

8. 8

   Step 8

   Pour the dressing over the top and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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