California Egg Salad
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 28 G., saturated fats G., proteins 22 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 410, total fat 28 G., saturated fats G., proteins 22 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.
California salad is an abundance of ingredients and a harmonious blend of contrasting textures all in one bowl. Juicy vegetables and greens, tender and soft avocado and hard-boiled eggs, hearty chickpeas, and crunchy pumpkin seeds. Drizzle it all with a yogurt, vinegar, and olive oil dressing, which adds a pleasant creaminess. This salad will enhance your lunch with its impressive restaurant-style presentation and interesting, varied flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large eggs
- 2 tbsp. l. olive oil
- 1 can (425g) of canned chickpeas without added salt, drained, rinsed and patted dry
- 1/3 cup shelled pumpkin seeds
- 1/2 cup plain low-fat Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tbsp chopped chives, plus extra for serving
- 150 g of mixed salad greens
- 60 g broccoli or alfalfa sprouts
- 8 small radishes, sliced
- 1 avocado, sliced
We recommend
Recipes with similar ingredients: eggs, chickpeas, pumpkin seed, yogurt, apple cider vinegar, chives, salad mix, radish, Avocado
Cooking the dish according to the recipe:
- Place the eggs in a medium saucepan and cover with cold water to a level of 2.5 cm (1 inch) above the eggs. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool the eggs under cold running water.
- Meanwhile, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook for about 3 minutes, stirring, until lightly browned. Add the pumpkin seeds and cook, stirring, for another 2 minutes. Let cool.
- Prepare the dressing: In a small bowl, whisk together the yogurt, 2 tablespoons water, vinegar, chives, and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Peel the eggs and chop them coarsely. In a large bowl, combine the greens, radishes, and sprouts, season with salt and pepper. Divide the salad among bowls, topping each with the chickpeas and pumpkin seeds, eggs, and avocado slices. Drizzle with dressing and sprinkle with chives.
Categories:
Similar recipes
