Calories
132 kcal
Protein
7.73 g
Fat
10.26 g
Carbohydrates
2.44 g
Boil the eggs for 7-8 minutes, rinse in cold water, remove the shells and cut them in half. Then wash the tomatoes and also cut them in half.
Wash the lettuce leaves and divide among the plates. Arrange the eggs and tomatoes on the top. Drizzle the salad with pumpkin seed oil. Mix vinegar, salt, a bit of water and marinate the salad with it.
To keep the salad from being too watery, make sure the eggs are not overcooked and chill them well before cutting.
Bon Appetit!
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