Low Fat Tomato and Boiled Egg Salad
Celebrate fresh flavors with this Low Fat Tomato and Boiled Egg Salad, a vibrant and wholesome dish that's perfect for healthy eating without compromising on taste. This recipe pairs protein-packed boiled eggs with juicy cherry tomatoes, crisp mixed salad greens, and thinly sliced red onion, all tied together by a tangy homemade dressing featuring extra-virgin olive oil, balsamic vinegar, and Dijon mustard. Quick and easy to prepare in under 25 minutes, this salad is a nutritious choice for lunch, dinner, or a side dish. With its colorful presentation and zesty flavor profile, it's an ideal option for anyone looking for a satisfying low-fat salad that’s full of fresh ingredients and bursting with flavor. Perfectly balanced and light, this salad makes healthy eating feel indulgent and delicious.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 300 grams cherry tomatoes
- 150 grams mixed salad greens
- 1 small red onion
- 2 tablespoons fresh parsley
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoons garlic powder
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Place the eggs in a saucepan and cover them with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer the eggs for 9 minutes.
While the eggs are cooking, rinse the cherry tomatoes and slice them in half. Set aside.
Thinly slice the small red onion. If the flavor is too strong, soak the slices in cold water for 5 minutes and then drain.
Chop the fresh parsley finely and set aside.
Once the eggs are cooked, transfer them to a bowl of ice water to cool for 5 minutes. This makes peeling easier.
In a small bowl, prepare the dressing by whisking together extra-virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and black pepper until well combined.
Peel the eggs and cut them into quarters.
In a large salad bowl, combine the mixed salad greens, sliced cherry tomatoes, red onion, and chopped parsley. Toss gently to mix.
Arrange the quartered boiled eggs on top of the salad and drizzle the prepared dressing evenly over the salad.
Serve immediately and enjoy your low-fat tomato and boiled egg salad!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 15.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
