Egg salad with carrot

Recipe from Lily Moore

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Cooking time: 20 min

Servings 4

This delicious salad with eggs and vegetables can be prepared in just 20 minutes. It’s the perfect weekday lunch, picnic side, or potluck salad all year long.

Endive lettuce

10,6 oz.
Cherry tomatoes

12 pcs.
Carrot

2 pcs.
Bean sprouts

1 handful
Onion

3 pcs.
Garlic

2 cloves
Sea salt

to taste
Lemon

0,5 pc.
Hot mustard

1 tsp.
Olive oil

4 tbsp.
Ground pepper

to taste
Honey

to taste

Calories

223 kcal
Protein

7 g
Fat

16 g
Carbohydrates

12 g

Wash the lettuce leaves and chop them into pieces. Also wash the cherry tomatoes and cut them into quarters. Finely grate the carrots. Rinse the bean sprouts under running water, then rinse them with boiling water and pat dry. Now wash the green onion and cut lengthwise into long strips. Mix all the ingredients and divide among the plates.
Cut the garlic cloves and rub with salt. Grate the lemon zest, and then squeeze it out. Mix the lemon juice and zest with chopped garlic, as well as the oil and mustard. Add a bit of honey and spices to the dressing. Finally, add the dressing to the plates with salad.