Tuesday, July 7, 2009

Green Salad with Hard-Boiled Egg, Salmon, and Avocado

a heart of romaine lettuce
a third of a 6 oz bag baby spinach
3 eggs
1 can salmon
1 Tbsp lemon juice
1 Tbsp olive oil
a little bit of mustard
an avocado

Quarter the romaine lengthwise and slice the quartered lettuce crosswise into bite-size pieces. Put romaine pieces and baby spinach into a salad spinner, wash and spin. Divide greens into two or three bowls or takealong containers.

Put the eggs in a small saucepan with some cold water and bring to a strong simmer. Cover and let stand for ten minutes, then drain and cover with cold water again. Peel and quarter two eggs, and save the third egg for your lunch salad.

Break apart the salmon with a fork & pick out the bones. Whisk together the lemon juice, olive oil, and mustard & gently mix this dressing with the salmon.

Halve, peel, and slice the avocado into bite-size pieces. I use half an avocado for two salads, and refrigerate the pit half in plastic for later.

Top each salad with one egg, a third of the salmon, and a quarter avocado.

Per serving, 283 calories

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