This salad is easy to make, packed with nutrients, and perfect for a light and refreshing meal. With a mixture of greens, julienned carrots, sliced cucumber, and red bell pepper, this salad is not only delicious but also visually appealing. The addition of hard boiled eggs adds some protein, while the creamy chutney sauce brings a tangy and rich flavor. Watch the video now to learn how to make this salad, and give it a try today!
Ingredients:
2 Organic cage free eggs hard boiled & sliced
3 cups Organic mixed organic greens (e.g. lettuce, spinach, arugula)
1 large Organic carrot, julienned
1 medium Organic cucumber, sliced
1 large Organic red bell pepper, sliced
1 Cup Organic plain yogurt
2 tbsp Organic Green chutney ( @FeedMeChutney )
Salt and pepper, to taste
Egg Instructions:
Wash eggs.
Place the eggs in a single layer in a saucepan.
Cover the eggs with cold water, about an inch above the eggs.
Place the saucepan over high heat and bring the water to a boil.
Once the water has reached a boil, remove the saucepan from the heat and cover it with a lid.
Let the eggs sit in the hot water for about 12 minutes.
After 12 minutes, drain the hot water from the saucepan and transfer the eggs to a bowl of ice water.
Let the eggs sit in the ice water for about 5 minutes.
Crack the shells by gently tapping the eggs against a hard surface or rolling them gently on a countertop.
Carefully peel the eggs and then cut them in half lengthwise.
Salad Instructions:
Wash and chop the greens and vegetables.
In a large bowl, mix the greens, carrots, cucumber, and bell pepper.
Add the sliced hard boiled eggs on top.
Drizzle the creamy chutney sauce over the salad and season with salt and pepper to taste.
Toss everything together to distribute the dressing evenly.
Serve chilled and enjoy!
Note: You can add or substitute other vegetables to your liking.
