Low-calorie lunch recipe for 2 people, takes only 10 mins; recipe has rapeseed oil, lemon, balsamic vinegar, garlic clove, basil, black kalamata olive, egg, new potato, green bean, red onion, cherry tomato, romaine lettuce and black kalamata olive.
Egg Nicoise salad
Course: Low-calorie lunch
Servings
2
servings
Prep time
10 mins
Ingredients
- Rapeseed Oil: 2 tbsp rapeseed oil
- Lemon: juice 1 lemon
- Balsamic Vinegar: 1 tsp balsamic vinegar
- Garlic Clove: 1 garlic clove, grated
- Basil: 1/3 small pack basil, leaves chopped
- Black Kalamata Olive: 3 pitted black Kalamata olive, rinsed and chopped
- Egg: 2 eggs
- New Potato: 250g new potatoes, thickly sliced
- Green Bean: 200g fine green beans
- Red Onion: 1/2 red onion, very finely chopped
- Cherry Tomato: 14 cherry tomatoes, halved
- Romaine Lettuce: 6 romaine lettuces leaves, torn into bite-sized pieces
Directions
- Mix the dressing ingredients together in a small bowl with 1 tbsp water.
- Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
- Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.
