Salad with eggs and baby spinach

Recipe from Lily Moore

5750 views

Cooking time: 35 min

Servings 4

Making a delicious salad doesn't always require great effort and this healthy salad with eggs and spinach proves it. The salad has lots of protein and works great for a quick, last-minute dinner or lunch.

Egg

4 pcs.
Shallot

1 pc.
Baby spinach leaves

7 oz.
Mild white wine vinegar

4 tbsp.
Salt

to taste
Pepper

to taste
Olive oil

4 tbsp.
Ripe avocado

1 pc.
Oil

4 tbsp.
Chopped cashew nuts

1,4 oz.
Spicy red curry powder

0,5 tbsp.
Cherry tomatoes

8,8 oz.

Calories

316 kcal
Protein

11 g
Fat

26 g
Carbohydrates

7 g

Boil the eggs and let them cool. Meanwhile, finely chop the shallot. Then rinse the eggs and remove the shells.
Sort out the young spinach, wash and dry. Mix together 4 tablespoons of mild white wine vinegar, 4 tablespoons of cold water, and a bit of salt and pepper. Whisk 4 tablespoons of olive oil and mix with finely diced shallots.
Cut 1 ripe avocado in half, remove the pit, cut the flesh into pieces. Cut the eggs in half.
Heat 2 teaspoons of oil in a frying pan. Add the chopped cashew nuts and fry over medium heat until golden brown. Then add the spicy red curry powder. Put the nuts on a paper towel to remove excess oil.
Wipe out the pan and heat the oil again. Now fry the cherry tomatoes until they become soft. Mix all the ingredients with the dressing in a salad bowl.