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Curry egg garden salad

Recipe Information

Description:
Curry egg garden salad is a delicious recipe usually served as a appetizer. It requires about 10 minutes of prep time and about 15 minutes of cooking time for a combined total time of 25 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 10 Minutes
Cook Time 15 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Eggs; Lettuce
Category Eggs; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Salad
Cook Method Boiling
Diet

Ingredients

  • 4 eggs

  • 1 head of butter lettuce, separate leaves

  • 1 cucumber, peeled and thinly sliced

  • 1 small container low-fat Greek yogurt

  • 1 teaspoon curry powder

  • Salt to taste

  • 2 tablespoons olive oil

  • Pinch of cayenne pepper

  • 1 teaspoon fresh coriander

Directions

  • Boil the eggs and cool, peel, and slice them into quarters. Sprinkle with cayenne pepper.

  • In a bowl, add the yogurt, curry powder, salt, and oil. Stir well and set aside. This is the dressing.

  • Place the lettuce on plates and arrange the cucumber and the eggs on top. Add the dressing and garnish with coriander.

Nutrition (per serving)

  • Calories: 189 cal

  • Total fat: 13g

  • Saturated fat: 3g

  • Monounsaturated fat: 7g

  • Cholesterol: 189mg

  • Sodium: 425mg

  • Potassium: 442mg

  • Carbohydrate: 8g

  • Fiber: 1g

  • Protein: 11g