Spinach and Egg Salad

Ingredients

• Spinach2 cup (60 g)
• Egg2 count (110 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Olive Oil1 teaspoon (3 ml)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Boil the egg in a pot with boiling water for 8 minutes. Remove, drain, let cool and peel.

2. 2

   Step 2

   In the meantime, wash and dry the spinach leaves. Then cut.

3. 3

   Step 3

   Grate or cut in small pieces the egg and mix with the spinach.

4. 4

   Step 4

   For the dressing: Mix the lemon juice with the mustard, oil, stevia and a pinch of salt.

5. 5

   Step 5

   Pour the sweet dressing on the salad and serve. You can sprinkle with some sunflower seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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