California salad

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
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine European
Servings 4 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.
    Ingredients for california salad
  • 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
    Greek yogurt, lemon, olive oil, mixture of Provencal herbs, 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
    Canned chickpeas, garlic, pinch salt, mixture of Provencal herbs, olive oil
  • Put salad greens on a serving plate, tearing large leaves with your hands.
    150 g salad mix
    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
    Cucumber, tomato, radish
  • Pour in dressing a little again. Pour the chickpeas from the pan.
    Chickpeas
  • Lay out the slices of boiled eggs. Decorate with small salad leaves.
    2 pcs egg
    Boiled eggs, salad leaves
  • And dill, pour over the remaining sauce.
    dill
    Dill
  • California egg salad is ready.
    California salad

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

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