Thursday, July 16, 2015

Mint Egg Salad

Well, I must admit that I have never been a fan of salads. But I guess this is how it's always supposed to be. Life happens, we grow up and start loving salads (okay, not really loving but begin to be attracted towards salads, developing a relationship of sorts). I had never imagined that I could be eating salad for a main course !!

But well, what's the best time for eating just salads for lunch: cooling, refreshing salads other than hot summer days. This is the healthy salad I had for lunch with a glass of spiced buttermilk and trust me, I felt full and light, both at the same time.


Boiled eggs: 2 How to make perfect hard boiled eggs
Green lettuce
Baby carrots: a few
Round red radish: 4-5
Cucumber (sliced in rounds): 1
Red cabbage
Mint leaves: a handful
Parsley leaves: a few for garnish
Rock salt to taste
Black pepper to taste
Lemon juice to taste

  1. Peel and halve the boiled eggs and place in a wide dish in which you will make the salad. 
  2. Wash well the green lettuce and the red cabbage, chop and add to the dish.
  3. Peel and wash the baby carrots, remove the tops and tails (if required) and add.
  4. Add the cucumber and red radish. Add the mint leaves (I add whole so the whole salad has the wonderful minty flavor, but you can add chopped if required).
  5. Garnish with parsley leaves (or any other greens) and grate one carrot above the salad. Add salt, pepper and lemon juice. Toss and enjoy !!

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