Spicy greens salad with egg and chickpea is high in protein, fibre and aiding digestion spicy greens. Great lunch or dinner option.

Ingredients:

  • 200 gram Spicy greens, organic (rucola, mustard greens, watercress etc)
  • 2 Eggs, organic
  • 2 small Carrot, organic
  • 50 gram Parmesan whole piece (raw milk if you can find)
  • 50 mil Extra Virgin Olive Oil
  • 30 mil Balsamic Vinegar
  • 1 tsp Black Pepper
  • 1/4 tsp Himalayan salt

Preparation:

  1. Wash and dry the greens, chop roughly, place on a plater
  2. Wash the carrot and shave in tin slices with a mandoline or vegetable peeler, combine half of it with the greens
  3. Shave the parmesan with a mandoline or vegetable peeler, combine half of it with the greens
  4. Make a dressing out of olive oil, balsamic vinegar, pepper and himalayan salt, combine with greens, and half of carrot and parmesan shaves
  5. Boil the eggs, preferably soft boiled with the runny yolk
  6. Divide the salad in half and place at two plates
  7. Decorate each plate with the remaining carrot and parmesan shaves and one egg cut half, sprinkle with black pepper

Recipe by Ola Mazurkiewicz NT mNTOI

Website

Speciality and clinic

 

Pin It on Pinterest