Low Sodium Tomato and Boiled Egg Salad
Fresh, vibrant, and heart-healthy, this Low Sodium Tomato and Boiled Egg Salad is the perfect dish for those seeking a flavorful yet lower-sodium option. Packed with juicy cherry tomatoes, crisp cucumber slices, and tender boiled eggs, this salad is elevated with a zesty homemade dressing of lemon juice, olive oil, garlic powder, and a touch of black pepper. The addition of fresh parsley adds an herby finish, making every bite refreshing and satisfying. Quick and easy to prepare in just 20 minutes, this nutrient-rich recipe is ideal as a light lunch or a colorful side dish. Whether served fresh or chilled, it's a wholesome, delicious choice for clean eating enthusiasts and anyone on a low-sodium diet.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 2 cups Cherry tomatoes
- 1 medium Cucumber
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Black pepper
Instructions
Place the eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for 9–10 minutes.
While the eggs are boiling, wash the cherry tomatoes and cucumber thoroughly. Slice the cherry tomatoes in halves and the cucumber into thin rounds.
Chop the fresh parsley finely and set it aside.
Once the eggs are finished boiling, transfer them to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and slice them into quarters.
In a small bowl, prepare the dressing by whisking together the lemon juice, olive oil, garlic powder, and black pepper.
In a large salad bowl, combine the sliced cherry tomatoes, cucumber, boiled eggs, and chopped parsley.
Drizzle the dressing over the salad and gently toss to combine. Be careful not to mash the eggs.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1390 mg | 30% | |
*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.
