This recipe circumvents the boiled egg taste and gives it a fragrant ginger flavor. Feel free to add other vegetables like cucumber or avocado to the salad.
Makes 4 1/2 cups
ingredients
4 fresh eggs
2 cups of salad greens (spinach or lettuces)
1 medium tomato, cut into 1-inch chunks
1/2 teaspoon sea salt
Pinch of red chili powder
2 tablespoons olive oil
1 teaspoon cumin seeds
1/2 cup of diced red onions
1 teaspoon serrano pepper, minced
Juice of half a lemon
Pinch of sea salt
instructions
Bring the eggs to a boil and cook for 8 to 10 minutes. Turn off the heat and let the eggs rest in warm water for 15 to 20 minutes. Remove shell and slice into 4 pieces.
On a shallow serving bowl, spread the salad greens and scatter the tomato over it. Next, spread the sliced eggs on top of the greens. Sprinkle salt and chili powder over the entire mixture.
Heat the olive oil and pop the cumin seeds. Add the diced red onions and serrano pepper and cook on medium heat for 3 to 4 minutes or until the onions are translucent.
Drizzle over the salad greens, add the lemon juice, and additional salt to taste. Toss and serve.
notes & variations
Add sesame seeds for nuttiness.
Try lime juice instead of lemon.
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