Egg and Tomato Salad

This Egg and Tomato Salad is a vibrant and refreshing dish, perfect for a low-carb Chinese brunch. The combination of ripe tomatoes and fluffy eggs creates a delightful balance of flavors and textures.

Ingredients

• Large eggs - 4
• Ripe tomatoes - 2 medium (about 300g)
• Green onions - 2 stalks
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 teaspoon
• Fresh cilantro - 2 tablespoons (optional)

Steps

1. Begin by boiling water in a small pot. Once boiling, gently add the eggs and cook for about 10 minutes for hard-boiled eggs.
2. While the eggs are boiling, wash and chop the tomatoes into bite-sized pieces and place them in a mixing bowl.
3. Chop the green onions finely and add them to the bowl with tomatoes.
4. After the eggs are done, transfer them to an ice bath for a few minutes to cool. Once cooled, peel the eggs and chop them into pieces.
5. Add the chopped eggs to the bowl with the tomatoes and green onions.
6. In a small bowl, whisk together the olive oil, soy sauce, salt, black pepper, and sesame oil.
7. Pour the dressing over the egg and tomato mixture and gently toss to combine.
8. Optionally, sprinkle fresh cilantro on top before serving.

Nutrition

• Calories: 210
• Protein: 14 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle health and repair.
• Rich in vitamins and antioxidants from tomatoes, promoting heart health.

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