Egg & Pesto Salad This recipe is based on female weight loss (1200 calories). Join now to see a recipe tailored to you!
Egg & Pesto Salad
15 min prep time
5 min cooking
284 Cal / serve
400g Sweet Potato, cut into 2cm pieces
2 Cage Free Eggs (118g)
1/2 Cups Basil Leaves (20g)
1 Cloves Garlic (3g)
1 Tablespoons Lemon Juice (20g)
1 Teaspoons Olive Oil (5g)
1 Lebanese Cucumber (135g), chopped
1 Red Capsicum (155g), thinly sliced
50g Mixed Salad Leaves
Place sweet potato in a shallow, microwave-safe dish. Add 80ml (1/3 cup) water. Cover and cook on High for 5 minutes or until the sweet potato is tender. Drain well and set aside to cool slightly.
At the same time, place eggs into a small saucepan of water and bring to the boil over high heat. As soon as the water boils, begin timing for 5 minutes. Drain the eggs and rinse under cold water. Set aside for 5 minutes or until cool enough to handle.
Meanwhile, put basil, garlic, lemon juice and oil into a small food processor, or use a hand held blender to blend until finely chopped and well combined. Add a little water to thin if needed.
Place cucumber, capsicum and salad leaves in a bowl. Add pesto dressing and toss to combine.
Divide salad between shallow bowls. Peel eggs and halve. Place on top of salad and serve.
Prepare this the night before for a quick and easy lunch the next day.