I love salads and often will beef up a typical garden salad with all sorts of extra fillings and yummy additions to make a quick, healthy and delicious evening meal for two.
This is a variation I threw together last night using a coddled egg dressing and fresh snow peas from the garden. Really you can use any combination of salad ingredients and make sure to add the bread bits to make it a really delicious and filling meal!! Om num num…
Preparation time: 10mins
Serves 2 as a main or 4 as a side
- 2 good handfuls of mixed salad leaves
- 2 tomatoes, sliced
- ½ continental cucumber, diced
- ½ red capsicum (bell pepper), diced
- ¼ red onion, diced
- ½ avocado, diced
- good handful of fresh snow peas, sliced in half
- 2-3 slices of multigrain bread, toasted and diced into cubes
- 1 tbs pepita seeds
- ¼ cup grated fresh vegetarian tasty cheese
for the dressing
- 1 large free range egg
- ½ tbs soy sauce
- 1 – 1½ tbs olive oil
- squeeze of lemon juice
- cracked Pepper
To make the dressing coddle the egg by placing it in a bowl of freshly boiled water for a few minutes. Crack the coddled egg into a jar; add the remaining dressing ingredients. Place a lid on the jar and shake until well combined.
Arrange salad ingredients in a large bowl; dress with prepared dressing and toss well.
Makes a great light meal on its own or serve as a side.
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