Egg & Crunchy Veggie Salad
Prep:
|
Cook:
2-4 servings
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Ingredients
1 large cucumber, peeled and chopped fine
1 red bell pepper, seeded and chopped fine
2 hard-boiled eggs, peeled and chopped
2 TBSP lime juice
1 TBSP olive oil
salt and black pepper to taste
Hard-boiled Eggs
ingredients
eggs
1 large cucumber, peeled and chopped fine
1 red bell pepper, seeded and chopped fine
2 hard-boiled eggs, peeled and chopped
2 TBSP (30 ml) lime juice
1 TBSP (15 ml) olive oil
salt and black pepper to taste
Hard-boiled Eggs
ingredients
eggs
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Toss all ingredients in a bowl. Serve immediately.
Hard-boiled Eggs
instructions
- In a stovetop pan, add in enough water to immerse the eggs you have placed in gently.
- Turn on medium flame, and when water comes to a boil, turn off the burner.
- Cover pan with a lid and let stand for 15 minutes.
- Cool eggs by immersing them in cold running water.
Nutritional Info
Storage
Notes
A very crunchy simple salad can be had as a light lunch. The eggs provide the proteins, the carrots and peppers the vegetable, cukes the green, and the lime juice the flavor!
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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