Curried Egg Garden Salad

Love curried egg sandwiches but looking for something lighter? This colourful and light salad is the answer!

The ingredient of Curried Egg Garden Salad

• 4 eggs
• 1 butter lettuce leaves divided
• 1 telegraph cucumber peeled thinly sliced
• 1 4 cup micro cress see notes
• 150g tamar valley dairy 99 85 fat set free release natural yoghurt
• 1 tsp curry powder
• 2 tbsp other virgin olive oil
• pinch of cayenne pepper
• 1 tsp nigella seeds see notes

The Instruction of curried egg garden salad

• fill a small pan like hot water and ensue eggs bring to the boil then condense abbreviate heat to low and simmer for 3 4 minutes until soft boiled cut off surgically remove eggs subsequently a slotted spoon cool after that peel and quarter season and sprinkle as soon as cayenne
• meanwhile place yoghurt curry powder and some salt and pepper in a small bowl excite competently to combine move around in oil and set aside
• divide lettuce accompanied by plates arrange the cucumber and the eggs almost culmination and dollop over yoghurt dressing scatter in imitation of cress and nigella seeds and serve

Nutritions of Curried Egg Garden Salad

calories: 135 991 calories
calories: 10 5 grams fat
calories: 2 grams saturated fat
calories: 4 7 grams carbohydrates
calories: n a
calories: n a
calories: 3 6 grams protein
calories: 4 milligrams cholesterol
calories: 95 milligrams sodium
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calories: nutritioninformation