Ingredients:
4 large eggs
2 cups arugula
2 medium tomatoes, sliced
1 cucumber, sliced (optional)
1 tablespoon chives, chopped
Salt and pepper to taste
Olive oil
Lemon juice or balsamic vinegar
Instructions:
1. Boil the Eggs:
- Place the eggs in a pot and cover them with water.
- Bring to a boil and let them cook for about 9-12 minutes for hard-boiled eggs.
- Once done, transfer the eggs to a bowl of ice water to cool. Peel and slice them in half.
2. Prepare the Vegetables:
- Wash and dry the arugula.
- Slice the tomatoes and cucumber (if using).
3. Assemble the Salad:
- In a large bowl, add the arugula, sliced tomatoes, and cucumber.
- Place the halved eggs on top of the salad.
- Sprinkle with chopped chives.
4. Season and Dress:
- Drizzle olive oil and lemon juice or balsamic vinegar over the salad.
- Season with salt and pepper to taste.
Ingredients and their calorie counts:
Eggs: 4 large eggs = 4 x 78 = 312 kcal
Arugula: 2 cups = 2 x 5 = 10 kcal
Tomatoes: 2 medium tomatoes = 2 x 22 = 44 kcal
Cucumber: 1 cucumber = 16 kcal
Olive oil: 1 tablespoon = 119 kcal
Total Calories:
312 (eggs) + 10 (arugula) + 44 (tomatoes) + 16 (cucumber) +
119 (olive oil) = 501 kcal
