Egg and Tomato Salad recipe - ingredients, nutrition and when to eat it
A fresh salad of boiled eggs, tomatoes, and crisp iceberg lettuce. It’s perfect for a light breakfast or lunch, or a quick dinner on a busy day.
Salads & light · 10 minutes to cook
Nutrition (per 240.7g serving): 150.6 kcal · protein 8.1g · carbohydrate 8.8g · fat 9.5g · sodium 244.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Put the eggs in cold water immediately after boiling so they peel a little more easily.
Tips: If the red onion is too sharp, soak it briefly in cold water before using.
Tips: Drizzle on the dressing just before serving to keep the lettuce crisp.
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Ingredients (1 serving)
- Eggs — 1 pc
- Tomato — 0.5 pc
- Iceberg lettuce — 60 g
- Red onion — 20 g
- Olive oil — 1 tsp
- Balsamic vinegar — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp