27 Feb Green and Purple Salad
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 egg large
- 1 1/2 cups chopped red leaf lettuce
- 1 cup fresh spinach
- 1/3 English cucumber
- 1/2 avocado
- 2 radishes
- 1 1/2 tsp extra virgin olive oil
- 1 tsp lemon juice
- dash salt
Ingredients
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Instructions
- To hard boil the egg, place the egg in a pot with water so that the water is 1 inch over the egg. Set a timer for 20 minutes. Heat to water on high until it boils. Then, turn the heat down to medium-high. When the timer rings, run the egg under cold water for 1 minute. Then remove the eggshell. Chill the egg before adding it to the salad.
- Wash and dry all of the vegetables.
- Toss the lettuce and spinach together in the bottom on the salad bowl.
- Peel the cucumber. Cut it into quarters lengthwise. Then cut it into ½ inch thick pieces. Put the chopped cucumber on top of the salad greens.
- Cut the avocado half into ½ inch cubes. Put the avocado on top of the cucumber.
- Cut the egg into four pieces lengthwise. Holding the pieces together, turn the egg 90°, and cut it again into four pieces. Put the diced egg on top of the avocado.
- Finely dice the radishes. Put them on top of the egg.
- Dress the salad by drizzling the olive oil and lemon juice over the top and finishing with a dash of salt.
Recipe Notes
Notes:
The salad (minus the olive oil, lemon juice, and salt dressing) will keep well in the refrigerator for up to 3 days. Just add the dressing when you’re ready to eat the salad or in the morning if it’s being packed to go.
Hard-boiled eggs will keep in the refrigerator for several days. Cook them ahead of time to save time on salad prep.