CEASAR-STYLE SALAD, SMOKED ALMONDS AND PARMESAN YOGHURT


TOTAL TIME: 20 MINS

SERVINGS: 2

CALORIES/SERVING: 459 CALS


INGREDIENTS

  • 6 large (approx. 50g each) fresh eggs

  • 120g cos lettuce, chopped

  • 50g smoked almonds

  • 100g Greek yoghurt

  • 15g parmesan cheese

  • 1 garlic clove, minced

  • 5ml lemon juice, freshly squeezed

  • pinch Himalayan salt


METHOD

  1. First prepare Caesar Dressing by blending all of the ingredients together in a blender

  2. Boil water in a saucepan over medium heat and cook the eggs for 7 minutes. Once cooked drain the water and run the eggs under cold water to cool the shell. Tap the shell with the back of the spoon to crack the shell and remove the skin off all the eggs. Slice the eggs in half

  3. Add lettuce, hard-boiled eggs and almonds to a bowl.

  4. Add Caesar Dressing and toss through.

  5. Divide into two portions. Serve one portion for lunch and refrigerate remaining portion for tomorrow's leftovers.


NUTRITION

Serving size 300g

Calories 459 cal

Protein 30.2g

Fat, total 33.0g

- saturated 7.9g

Carbohydrate 8.6g

- sugars 8.5g

Sodium 368mg

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