Soft Egg and Breakfast Radish Salad Bowl
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Healthy, because
Even smarter
Radishes are packed with vitamin C, while zucchini has tons of antioxidants, making this a nutrient-packed start to your day.
Throw in some avocado to add tons of flavor and heart-healthy fats.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 2 Zucchini
- 2 Fennel bulb (finely sliced)
- 1 Radish (sliced)
- 3 ozs Arugula
- For the dressing
- 2 Tbsps extra virgin olive oil
- 1 lemon (juice)
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Mandoline, 1 Whisk, 1 Salad spinner, 1 Citrus juicer, 1 Sieve
Preparation steps
1.
Boil the eggs for 10 minutes, then immediately cool under cold running water. Peel off the shells and cut the eggs into halves or quarters.
2.
Slice the courgettes into ribbons lengthways using a vegetable peeler.
3.
Mix together the fennel, radishes, courgette ribbons and rocket in a large bowl.
4.
For the dressing: whisk the oil and lemon juice in a small bowl, drizzle over the salad and toss it gently. Add the eggs and salt and pepper to taste and divide between 4 serving bowls.
