California salad

California egg salad is a combination of juicy vegetables, an abundance of salad greens and boiled eggs. The original dressing of Greek yogurt, olive oil and lemon juice perfectly combines everything. Salad is suitable as an addition to meat or fish dishes, but you can also serve it yourself.

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Course Salad

Cuisine European

Servings people

Calories 130 kcal

Equipment

1 saucepan
1 frying pan
1 mix bowl
1 tablespoon
1 teaspoon
1 knife
1 chopping board
1 plate

Ingredients

150 g salad mix
1 pc cucumber
1 pc tomato
6-7 pc radish
2 pcs egg
100 g greek yogurt
200 g canned chickpeas
¼ pc lemon
2 tbsp olive oil
2 clove garlic
1 pinch salt
¼ tsp mixture of Provencal herbs
dill for serving

Instructions

Prepare everything you need. We use two types of salad leaves, spinach and dill. Chickpeas can be taken canned or cooked by yourself until soft. Rinse and dry the greens. Hard-boiled eggs, cool.
For dressing, mix Greek yogurt, lemon juice, a tablespoon of olive oil and a mixture of Provencal herbs, add salt. If the sauce turns out to be excessively thick, dilute with a small amount of liquid from a jar of canned chickpeas.
100 g greek yogurt, ¼ pc lemon, 2 tbsp olive oil, ¼ tsp mixture of Provencal herbs, 1 pinch salt
Preheat the frying pan with olive oil, put the chickpeas, pre-draining from the liquid. Fry over medium heat for two minutes, shaking vigorously, and thereby turning the peas. Add chopped garlic, a little salt and herbs of Provence, warm up for a couple of seconds and remove from the stove.
200 g canned chickpeas, 2 clove garlic, 1 pinch salt, ¼ tsp mixture of Provencal herbs, 2 tbsp olive oil
Put salad greens on a serving plate, tearing large leaves with your hands.
150 g salad mix
Distribute a couple of spoonfuls of dressing. Arrange the pieces of tomato, cucumber and radish.
1 pc cucumber, 1 pc tomato, 6-7 pc radish
Pour in dressing a little again. Pour the chickpeas from the pan.
Lay out the slices of boiled eggs. Decorate with small salad leaves.
2 pcs egg
And dill, pour over the remaining sauce.
dill
California egg salad is ready.

Nutrition

Calories: 130kcalCarbohydrates: 9gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 3mgSodium: 169mgPotassium: 183mgFiber: 2gSugar: 1gVitamin A: 440IUVitamin C: 10mgCalcium: 54mgIron: 1mg

Keyword eggs, healthy