EGG WHITE SALAD WITH CRUSTY CROUTONS
274.9
Ingredients:
- 5 whole Boiled Egg Whites (discard the egg yolks)
- 50g Green cucumber
- 30g green onions finely chopped (both white and green parts)
- 1 tablespoon low-fat Greek yoghurt
- 1/2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 2 slices whole-wheat sandwich bread
- Salt and pepper to taste
- 50g tomatoes, sliced for serving
- 30g spinach for serving
Instructions:
- Hardly boil the eggs. In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge them into the cold water.
- Let rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut in half and discard the yolks from the whole eggs and roughly chop and place them into a large mixing bowl.
- chop the cucumber into bite-size pieces. Add the chopped green onions including the chopped spinach, tomatoes, Greek yoghurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl.
- Toast the bread, then break it into small pieces and scatter over the salad. toss well and enjoy!
Nutrition Facts:
- Calories: 274.9 Cal
- Protein: 27.3g
- Carbs: 38.3g
- Fat: 2.2g
