Ingredients List (Serves 1)
For the salad:
2 small eggs
20g carrot, grated
40g cucumber, sliced or chopped
A handful of cherry tomatoes, halved
40g avocado, sliced
A handful of rocket leaves
A small sprinkle of sunflower seeds (optional)
For the dressing:
1 tsp olive oil
3/4 tsp grated lemon zest (use an unwaxed lemon)
A pinch of sea salt and ground
Black pepper
Nutrition Info:
Per serving: 311 calories, 15g protein, 11g carbs, 23g fat
Preparation Instructions:
Bring a small saucepan of water to the boil. Reduce heat and simmer gently. Using a ladle, place the eggs into the water. Boil for 7-8 minutes.
Remove from the pan using a slotted spoon. Immerse in cold water. When the eggs are cool, peel and slice in half.
Arrange the salad ingredients onto a plate and top with the eggs.
Place the olive oil, lemon zest, salt and pepper in a jug and stir well. Drizzle the dressing over the salad.