Vegetarian Egg Salad Recipe – Healthy High Protein Dishes For People Who Don’t Eat Meat

It’s gluten-free, packed with lots of fiber, vitamin c, and protein!

Course: Salad

Prep Time: 0 hours 20 minutes

Cooking Time: 0 hours 20 minutes

Total: 0 hours 40 minutes

Servings: 2

Allergens: Contains milk product

An easy recipe: For a beginner, an intermediate, and a professional cook

INGREDIENTS

Preparing the Salad

250g sliced potatoes

200g green beans

½ finely chopped onion

12 halved cherry tomatoes

7 halved black olives

5 torn lettuce leaves

2 eggs

Preparing the Dressing

3 chopped black olives

1 tbsp balsamic vinegar

1 grounded garlic clove

2 tbsp of sunflower oil

1 lemon’s juice

METHOD

Step 1:

Preparing the dressing

In a mixing bowl, add a few drops of water then toss in the dressing ingredients.

Step 2:

Boil Potatoes and Beans

For 10 minutes, boil the potatoes, then add the beans. Keep boiling until they are tender.

Meanwhile, boil 2 eggs for roughly 8 minutes. Peel the shell the slice into halves.

Drain the potatoes once soft.

Step 3:

Serving

Exempting the eggs, add the potatoes and beans into the salad ingredients. Let the eggs be arranged on top.  For the remaining dressing, sprinkle on top of the salad.

Nutritional Information

Calories	383
Carbs	32g
Protein	16g
Fat	18g
Fiber	14g